This is a super easy and super yummy sweet treat, gluten free and low in sugar too. Hull and cut the strawberries into halves (or quarters, if very big) then place in a bowl with a tbsp of sugar and 2 tbps of lemon juice. Stir and let them rest at room temperature for a few hours stirring from time to time to get more juice out, then refrigerate until serving time. To assemble place a few strawberries and their juice in tumblers, top with 1 tbsp or 2 of Greek Yogurt (I used this one) and finish with a dried lychee. 

This is my first entry for this month's Sweet New Zealand, hosted by The Kitchen Maid. I may have a few more, as I really feel like having a Sweet November! :-).

Photos and Recipes by Alessandra Zecchini ©