Yoghurt and berry crunch
Item 1 of 1
Layers of berries, yoghurt and crushed biscuits make up this simple dessert from Colin McGurran. Whipped up in minutes, it makes an ideal pudding for a midweek supper, or you could bake a batch of your own biscuits to ring the changes in this recipe.
First published in 2015
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Ingredients
Metric
Imperial
- 370g of frozen mixed berries
- 1 tbsp of brown sugar
- 10 digestive biscuits
- 370g of light Greek yoghurt
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Equipment
- 4 glasses
Method
1
Place the berries in a small saucepan over a low heat with the brown sugar. Cook the fruit until soft, then remove from the heat and allow to cool
- 370g of frozen mixed berries
- 1 tbsp of brown sugar
2
While the berries cool, crush the digestive biscuits in a mixing bowl with the back of a spoon
- 10 digestive biscuits
3
Place a layer of crushed digestives into the bottom of each serving glass
4
Spoon in 1cm of the Greek yoghurt, followed by 1cm of the cooked berries. Repeat until you have 6 layers - 2 layers of each flavour. Serve immediately or refrigerate for later
- 370g of light Greek yoghurt
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