Make this 10-minute berry dessert, then check out our raspberry chocolate pots, strawberry sgroppino and more effortless entertaining recipes.

This recipe can be used with lots of different fruit flavours – try mango and passion fruit (fresh or frozen) or apple or pear purée. It’s also a good way of using up slightly brown bananas. Mash and then fold them into the cream mixture.


  • 300-350g mixed frozen berries
  • 2 tbsp caster sugar
  • 8 tbsp Greek yogurt
  • 6 tbsp double cream
  • ½ tbsp soft light brown sugar
  • ginger biscuits, to serve


  • STEP 1

    Tip the frozen berries into a pan over a low heat with the caster sugar and heat until the berries are soft and juicy (add more sugar if you need more sweetness).

  • STEP 2

    Tip into a sieve and push the mixture through, leaving the seeds and rough pulp behind. Spoon into four glasses.

  • STEP 3

    Mix the Greek yogurt with the double cream and add this to the berry layer (don’t worry if the berry purée comes up the sides).

  • STEP 4

    Sprinkle the sugar onto the top of each and chill until needed. Serve with ginger biscuits.

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Lulu GrimesManaging editor

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