• 1 vanilla pod
  • 1 lemon
  • 250 ml fat-free Greek yoghurt
  • 500 g blackberries
  • 120 g caster sugar
  • 350 ml double cream


  1. Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice. Bring to the boil over a medium heat.
  2. Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
  3. In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
  4. Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.



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