Champagne strawberries with yoghurt sorbet

Ingredients

⅔ cup	Caster sugar
3	Eggs, (whites)
2 cups	Plain unsweetened yoghurt (Main)
1	Strawberries, large punnet (Main)
350 ml	Champagne (Main)

Directions

1. To make the sorbet; use an electric beater and beat the egg whites until peaks form. Slowly add the sugar and continue beating until the whites become glossy peaks.
2. Fold the yoghurt and egg whites together, then freeze until required. Give a good stir occasionally during the freezing process to ensure a good texture. Alternatively use an ice cream machine and follow the instructions.
3. Hull the strawberries and slice. Pour over the Champagne and let sit for an hour before serving with the sorbet.