1 dozen large, long-stemmed California Giant Strawberries
16 ounces plain non-fat Greek yogurt
2 tablespoon unsalted butter
3½ cups confectioners' sugar / 420g
½ teaspoon vanilla
powdered red food coloring (optional)
Place yogurt in a cheesecloth or non-terry dish cloth. Twist the top of the cheesecloth to expel excess liquid.
Place yogurt and cheesecloth in a colander over a bowl. Cover with plastic wrap and continue to drain moisture for 8 hours or overnight, squeezing occasionally to expel liquid.
Add ½ cup of the yogurt and butter to a medium saucepan. Cook over medium-low heat, stirring until smooth and fully incorporated.
Add red food coloring to the ¼ cup yogurt mixture to obtain desired color. Set aside. Holding the strawberry at the base of the stem, carefully dip the berry into the original, non-colored yogurt dip. Pull the berry from the dip while swirling slightly. Gently shake the berry to release excess yogurt dip.
Place on parchment to cool/harden.
Place colored yogurt dip in a ziplock storage bag and snip a small hole in one corner. Holding a cooled berry at the base of the stem, twirl it between your fingers while piping on the colored yogurt. Allow to cool/ harden completely.