Yoghurt and berry crunch

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

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
First published in 2015
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Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.

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