- 500g strawberries, hulled and frozen
- 600g watermelon, deseeded, chopped and frozen
- 450g vanilla Greek yogurt
- Blitz the strawberries, watermelon and Greek yogurt in a food processor, in batches if necessary, until smooth.
- Serve the froyo in bowls or transfer to a container. It will keep for up to 2 weeks in the freezer.