Ingredients
- 1 vanilla pod
- 1 lemon
- 250 ml fat-free Greek yoghurt
- 500 g blackberries
- 120 g caster sugar
- 350 ml double cream
Method
- 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.
- Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
- In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
- Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.
