Ingredients

150g pack Coop blueberries
1 mango, peeled and cubed
Juice of 1 lime, zest of ½
250g Coop 0% fat Greek style natural yogurt
1 Coop Irresistible Scottish shortbread finger, crumbled

Method

Gently cook the blueberries with 1 tbsp water in a saucepan for 2-3 mins, breaking them down with a wooden spoon until soft and releasing their juices, then leave to cool
Meanwhile, purée the mango with the lime juice
Layer up the yogurt, mango purée and blueberries between two serving glasses
Chill for at least an hour
To serve, sprinkle over the shortbread and the lime zest