Open the yogurt and transfer it into the mixing bowl. Use the spatula to help you get it all out of the container. Use the tablespoon measuring spoon to measure two tablespoons of honey on top of the yogurt. Hold the bowl with one hand and hold the hand mixer in the other hand. Put the beaters into the yogurt and turn the mixer on to medium speed the middle number on your machine. Move the beaters all around the bowl, being careful not to lift them out of the yogurt because it will splatter everywhere. Beat the yogurt and honey together for one minute. Turn off the hand mixer and balance it on the edge of the bowl use the spatula to scrape any yogurt off the beaters.

Divide the yogurt among the four ramekins, not filling them all the way to the top. Tear off four sheets of plastic wrap. Cover each ramekin with the plastic wrap. Place the ramekins on a flat surface in the freezer. Freeze them until the yogurt is firm, about three or four hours.

After you put the yogurt in the freezer, place the strawberries in a colander and wash them under cold running water. Place them on a cutting board and pull off their leaves. Use the point of the knife to cut the hull out of the tops. Cut each strawberry into four pieces or more if they are really big. Place the cut strawberries in the clean bowl. Measure one teaspoon of sugar and sprinkle it over the strawberries. Stir the strawberries well to distribute the sugar. Tear off a piece of plastic wrap and cover the bowl. Refrigerate the strawberries until the yogurt is frozen.

Take the ramekins out of the freezer and place them on individual plates. Let them stand about 15 minutes to soften. Divide the strawberries and any strawberry juice among the plates, arranging the berries around the ramekins of yogurt just before serving. Eat the strawberries and yogurt together.

Children should be supervised by an adult.