Serves 6 Ready in 35 minutes
300g blueberries 5½ level tbsp sweetener Zest and juice of 1 unwaxed lemon 40g low-fat spread 1tsp vanilla extract 100g self-raising flour 175g fat-free vanilla yoghurt
1 Preheat the oven to 200°C/fan 180°C/ gas 6. Put the blueberries, 2 level tbsp sweetener and the lemon zest and juice into a small ovenproof dish, and mix well.
2 Rub the spread, remaining sweetener and vanilla extract into the flour until the mixture resembles fine breadcrumbs. Stir in enough vanilla yoghurt to bring the mixture to a soft dough (you’ll probably need about 3tbsp), and spoon 6 large dollops on to the blueberries.
3 Bake for 20 mins or until golden. Divide between bowls, and drizzle over the remaining yoghurt to serve.