Greek Yoghurt Sundae

Ingredients:

1 ripe mango

500ml natural low fat yoghurt

200g mixed berries of your choice

100g oat bran biscuits

Zest and juice of 1 small orange

1 tbsp icing sugar

1 tbsp chopped almonds

Small handful of basil leaves, finely shredded

Method:

Place the berries in a bowl and add the orange zest, sugar and basil

Mix well, cover with cling film and set aside for an hour or two

Pit biscuits inside small sandwich bag and crush with a rolling pin

Peel the mango and purée the flesh in a blender until smooth

Layer the crushed biscuit, purée and yoghurt in alternating layers in four serving glasses and chill until required

When ready to serve, top each glass with the berries and a sprinkle of chopped almonds