Mixed Berry Crunch

Makes 6 ramekins

A twist on a classic crumble topping - a combination of fresh fruit and creamy Greek yogurt topped with crunchy caramelised breadcrumbs - a gorgeous and guilt-free pud!

ingredients:

• 150g (6oz) strawberries, roughly chopped
• 150g (6oz) blueberries
• 100g (4oz) fat free Greek yogurt
• 25g (1oz) low fat spread
• ½tsp cinnamon
• 50g (2oz) breadcrumbs (from JUVELA Gluten-Free Fibre Loaf/Roll)
• 25g (1oz) Demerara sugar

Method:

In a large pan, melt the low-fat spread; add the breadcrumbs, sugar and cinnamon and combine to coat the ingredients. Transfer to a baking tray and spread evenly over the tray. Bake in a pre-heated oven for 5-6mins, turning occasionally until golden brown. Remove from the oven and allow to cool.

Divide the strawberries and blueberries between the ramekins. Combine half of the caramelised crumbs with the yogurt and spoon over the fruit, and sprinkle the remaining crumbs on top.