STRAWBERRY LEMONADE BLONDIES WITH SALTY PISTACHIOS

Preheat oven to 350°F (175°C). Melt butter in the microwave and then stir in your white chocolate, set aside. Add sugar and lemon zest to a bowl and massage zest into the sugar so it absorbs the oils. Add in milk and mix with a hand mixer until sugar is dissolved, about 3-4 minutes. Add in yogurt, vanilla, and salt. Mix again. Add in flour and mix on low, don’t over mix.

To a 9x9 pan lined with parchment paper, add in the batter and spread evenly. Bake for 40-45 minutes (just keep an eye on these, every oven is different; maybe start with 35 mins and work your way up in increments of 5).

While baking, to a small food processor, blend 1/2 cup pistachios, a pinch of flaky sea salt, and lemon zest. Remove and set aside. In the same processor, blitz freeze-dried strawberries.

Remove blondies from oven and LET COOL FULLY. Once cool, drizzle with icing, and sprinkle with blended pistachios and strawberries. Cut into squares and enjoy!