Strawberry yogurt

Blend it with a banana and a handful of frozen berries; add a splash of milk if you want a thinner drink. Taste before adding honey, as the yogurt is already sweetened.

Yes. Stir it into muffin or quick-bread batter in place of plain yogurt, but expect a sweeter bake and a light fruit flavour. Fold it in gently and avoid heating it on its own, as it can split.

Keep it covered in the fridge and use a clean spoon each time. Follow the pack’s storage and use-by instructions, and discard it if it has been left warm for a long time or develops mould or an unusual smell.

Top it with oats, chopped nuts or seeds for crunch, or spoon it over porridge once the porridge has cooled a little. Fresh strawberries and a small handful of granola also make an easy bowl.

You can freeze it in an ice-lolly mould for a simple frozen snack. Once thawed, it may be grainy or separated, so stir it well and use it in a smoothie rather than expecting its original texture.

Yes. Strawberry Greek yogurt has 8.17 g of protein per 100 g, compared with 3.4 g in strawberry yogurt; straining gives Greek yogurt its thicker texture and higher protein content.

For sweet recipes such as muffins or smoothies, usually; reduce any added sugar because strawberry yogurt is sweetened. It is a poor swap in savoury dips or sauces, where its fruit flavour and sweetness can clash.