Crush the strawberries with the juice of one lemon, mix with the sugar and the yogurt. Whip the cream until stiff and fold into the cream.
Place in the baking dish in the freezer, freeze.
Next, beat heartily with a hand mixer or a strong whisk. Freeze until ready.
Defrost 10 to 20 min before serving.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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