Ingredients :

• 0% Greek Yogurt — The base of everything. 0% is thicker than classic stirred yogurt — it’s exactly what’s needed so the fluff holds up and doesn’t turn into soup. The natural acidity balances the marshmallows. Avoid flavored versions; they blur everything.
• Fresh Strawberries — They should be firm and bright red all the way to the stem. A soft strawberry releases water and makes the whole mixture soggy. Out of season, frozen ones work as long as you thaw them and pat them dry thoroughly with paper towels before cutting.
• Mini Marshmallows — Size really matters here. Large marshmallows cut up don’t soften the same way — they keep a slightly rubbery heart. Minis, after a night in the fridge, almost melt into the yogurt and become silky. You can find them in the candy aisle or specialty shops.
• Honey — Optional but useful if your strawberries aren’t at their peak ripeness. A teaspoon is enough. You can also use agave syrup if you want something more neutral in taste.