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  • 6 tablespoons double cream
  • 6 tablespoons natural yogurt
  • 75 g (3 oz) blueberries
  • 75 g (3 oz) raspberries
  • 3 tablespoons caster sugar
  • 2 tablespoons dark brown sugar

Put the cream and yogurt in a bowl and whip together until just firm.

Put the blueberries and raspberries in a small saucepan. Cook over a low heat for 5–6 minutes until the juices start to ooze. Process with a hand blender or push through a sieve.

Stir the cream mixture into the fruit and spoon into 2 individual ramekins or glasses. Sprinkle over the dark brown sugar and chill in the refrigerator for 15 minutes until the sugar has dissolved on the top. Serve.

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