150g strawberries, sliced
300ml Greek yoghurt
4tbsp demerara sugar
50g amaretti biscuits, crushed
1. Put the sliced strawberries and blueberries in the base of four ramekin dishes or wine glasses. Spoon the yoghurt over the top.
2. Sprinkle the demerara sugar over the yoghurt and top with the crushed amaretti biscuits. Chill in the fridge for one hour.
Taken from Annabel Karmel’s Eating For Two (Ebury Press, £12.99)
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