Drain the yoghurt in a fine sieve, over a bowl in the fridge for around one hour.
Whizz the strawberries in a food proccesor, adding the sugar to taste (make a coulis)
Stir icing sugar to taste into the strained yoghurt and the cardamom.
Stir in serving bowls, first the yoghurt, then through this the coulis.
Chill until the moment of serving.
Before serving decorat each bowl with chopped strawberries and pistachios.