Serves:6

• 4 tbsp Equal Spoonful
• 18 Slices soy linseed or oat bran and grain bread, crust removed
• 4 tbsp unsweetened apple or apple and clackcurrant juice
• 1 green apple, peeled and finely diced
• 4 punnets berries of choice such as raspberries, blackberries, blueberries, or equivalent frozen berries

• 1/2 cup low fat natural yoghurt
• 1 tsp vanilla essence
• 1/4 cup evaporated skim milk
• 1 tbsp Equal Spponful or sugar
• 1/2 cup berries, extra for decoration

Lightly oil 6 wide coffee cups or 1 cup capacity moulds, and dust lightly with half of the Equal. Cut 12 round discs of bread to fit the base and top of the cups and slice the rest in strips to line the sides. In a large saucepan, bring the juice to the boil, add the apple and remaining Equal, reduce heat, and simmer for 3 minutes or until apple is softened. Add the berries, and cook for about 5 minutes, gently pressing to release the juices.

Remove from heat, strain and reserve liquid. Dip the bread in the liquid and line the base and sides of the cups, leaving no gaps. Divide fruit between the cups, top with remaining bread and drizzle with any remaining liquid. Cover with plastic and refrigerate overnight.

To make Yoghurt sauce, whip the yoghurt, vanilla, milk and Equal in a blender or electric mixer until smooth. Puree the extra berries, separately, until smooth. To serve, unmould cups on to plates and surround with a rind of yoghurt sauce. Place drops of the berry puree on the yoghurt sauce.

Place drops of the berry puree on the yoghurt and make a swirl with a skewer or pointed knife.

Nutrition information per serve:
KJ 360 Cals 85 Fat(g) 0.4 Fibre(g) 2 GI low Carbohydrate (g) 17

Updated recipe section funded by the Diabetes Foundation.