Clean the strawberries, remove the stem end with the tomato shark and roughly cut. Peel and quarter the apple, remove the core and roughly cut into pieces. Wash the mint, shake dry and pluck the mint leaves from the stems. Pour all ingredients (500 g yoghurt, 200 g strawberry pieces, 125 g apple pieces, 5 g fresh mint leaves and 1 vanilla sugar) into a tall, slim container and puree with a hand blender. Pour the strawberry and apple yoghurt into 4 containers and refrigerate until ready to serve. Garnish with a mint tip to serve