Line a pudding basin or freezer-proof bowl with a couple of layers of cling wrap, keeping excess cling wrap around the top.
In a large mixing bowl, combine yoghurt, cinnamon and mixed fruit. Combine well.
Fold through walnuts, pistachios and chocolate.
Pour mixture into the prepared basin/bowl. Cover with excess cling wrap and freeze for 4-6 hours or overnight until completely hardened and set.
Before serving, remove from the freezer and allow to soften a little before unfolding the cling wrap at the top and using it to pull the pudding from the basin/bowl. Place a serving plate on top of the basin/bowl as you are pulling it with the cling wrap and carefully flip the pudding around onto the plate.
Top with fresh strawberries to serve.
Slice into 16 pieces – 1 slice is one serve.
Store leftovers in the freezer for up to 2 months.
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