Family and Kids

  • 3 kiwifruits, roughly chopped
  • 150 ml (¼ pint) tangy-flavoured yogurt (such as lemon or orange)
  • 1 small mango, roughly chopped
  • 2 tablespoons orange or apple juice
  • 150 g (5 oz) raspberries
  • 1–2 teaspoons clear honey

Whiz the kiwifruits in a blender until smooth and spoon the mixture into 2 tall glasses. Top each with a spoonful of yogurt, spreading the yogurt to the sides of the glasses.

Blend the mango to a purée with the orange or apple juice and spoon into the glasses. Top with another layer of yogurt.

Whiz the raspberries and push through a sieve over a bowl to extract the seeds. Check their sweetness (you might need to stir in a little honey if they are very sharp). Spoon the raspberry purée into glasses to serve.

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