- 300g jar lemon curd
- 500g tub Greek yogurt
- 200g blueberries
- Finely grated zest of 1 lemon
- 1 tbsp icing sugar
- Gluten and wheat free shortbread biscuits to serve
- Grated lemon zest to decorate
Put the lemon curd, Greek yogurt and lemon zest into a bowl. Fold together for a rippled effect and divide the mixture between four wine, cocktail glasses or small jam jars. Cover and chill.
Mix the blueberries together with the icing sugar and spoon over the chilled yogurt mixture and decorate with some lemon zest. Serve with the shortbread on the side. Simple, yet delicious!
You can experiment with different fruits, try replacing the blueberries with mango, strawberries or raspberries.