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Mix the strawberries, 30 ml of the xylitol and the vanilla essence together. Leave to stand until the crystals dissolve and the sauce becomes syrupy.
Beat the cream and the remaining xylitol together until stiff. Fold the yoghurt into the cream a little at a time.Â
Using serving glasses, layer the strawberries and yoghurt mixture. Top with toasted almonds and enjoy guilt-free!
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