Greek Yoghurt Sundae
For a healthy dessert try this creamy sundae with mango and basil-scented berries
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
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.