Serves 2
20 raspberries
1 pot low-fat black cherry yoghurt
1 small punnet blueberries
1 pot low-fat apricot yoghurt 6 blackberries
Method:
Place 10 raspberries into a glass and spoon over half of the black cherry yoghurt.
Next, layer half of the blueberries on top.
Spoon over half of the apricot yoghurt.
Arrange 3 blackberries on the top.
Repeat this for the second dessert.
Recipe adapted from Tesco eathappyproject