This light creamy dessert is full of immune-boosting vitamin C, body-building protein and plenty of calcium for strong bones. You can use any mixture of fresh or frozen berries (e.g blackberries, blueberries or blackcurrants) or try using tinned fruit such as peaches and apricots.
- 225g (8oz) Strawberries
- 125g (4oz) raspberries
- 1 tbls icing sugar (sieved)
- 500ml Greek Yoghurt
- 2 tbls clear honey
Put a few strawberries and rasperries aside (these will be used for decorating later).
Hull the strawberries and cut into halves or quarters, depending on the size of the fruit. Place all the strawberries and raspberries in a bowl with the icing sugar. Use a fork or masher to crush the fruit - it should be quite chunky, not smooth.
Mix together the yoghurt and honey. Place a spoonful of yoghurt in each of the 4 serving glasses, spoon over a spoonful of fruit mixture. Repeat the layers until you have used up all of the yoghurt and fruit mixture.
To serve, decorate with the fruit set aside in step 1.