Method

• 1.
  Place the strawberries and sugar in a food processor and process until smooth. Add the yoghurt and process until well combined. Pour the mixture into a large, shallow plastic container, cover with a lid or foil and freeze for 3 hours or until firm.

• 2.
  Grease a 20cm x 30cm lamington pan with a little vegetable oil spray. Line the base and 2 long sides with a sheet of baking paper and trim to fit.
• 3.
  Using electric beaters, whip the cream in a large bowl until soft peaks form. Remove the yoghurt mixture from the freezer. Roughly chop, then process in a food processor until smooth. Fold the yoghurt mixture into the whipped cream, then stir in the extra chopped strawberries. Spread the mixture evenly over the base of the prepared lamington pan. Cover with plastic wrap and freeze for 4 hours or until firm.
• 4.
  Turn the strawberry frozen yoghurt onto a chopping board. Remove the baking paper and trim the edges. Using a wafer as a guide for size, cut the frozen yoghurt into 12 pieces. Sandwich each piece of frozen yoghurt between 2 wafers and serve immediately.