Strawberry Yogurt Lassi

From: Director of culinary/corporate executive chef John Storm, Hard Rock Cafe International.

Yield: 8 6-oz. servings.

4 cups fresh ripe California strawberries, cut into quarters
2 poached pear halves (recipe follows)
2 cups cubed ice
¼ cup poaching liquid
½ cup Greek yogurt or plant yogurt (gravity drained)
as needed for garnish, 4 whole California strawberries
as needed for garnis

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