Greek yoghurt and raspberry chill

Ingredients

• 50g porridge oats
• 250g fresh or defrosted frozen raspberries
• 300g low-fat Greek-style natural yoghurt

Method

1. Preheat the grill. Sprinkle the porridge oats onto a baking sheet and spread them out evenly, then grill until they are light brown, about 2 or 3 minutes. Watch out to make sure they don’t burn!
2. Once toasted, set the baking sheet aside and let the oats cool down.
3. While the oats cool, put half the raspberries into a mixing bowl. Use a fork or potato masher to squash them down slightly. Divide the rest of the whole raspberries between 4 serving glasses, saving 4 raspberries for decoration.
4. Add the yoghurt and cooled oats to the bowl of crushed raspberries, and stir gently together.
5. Spoon the raspberry mixture into the serving glasses and top each one with a whole raspberry. Cover and chill until you’re ready to serve.

You can use forest fruits, strawberries or mixed summer berries (defrosted if frozen) instead of raspberries.

Ordinary low-fat yoghurt works fine if you don’t have any Greek-style.