Pollution busting pudding

RaspbeRRies and blackberries are rich in calcium and a good source of protein, as well as vitamin c.

SERVES 4

l 100g raspberries l 50g blackberries l 1 tablespoon apple concentrate l 400ml Greek yoghurt l 3 tablespoons double cream l 1 teaspoon vanilla extract USING an ice cream maker, whizz the berries with the apple concentrate in a blender to make a purée, then pour into the ice cream maker, with the yoghurt, cream and vanilla extract.

Churn until frozen, then transfer to a freezer-proof container and freeze until needed.

To make by hand: Mix the yoghurt with the cream and vanilla extract. Put in a freezer-proof container and freeze for 30 minutes. Meanwhile, whizz the berries with the apple concentrate in a blender to make a purée.

Take the yoghurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals. Mix in the fruit purée.

Freeze for another 1–2 hours until it starts to form crystals around the edges.

Stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed.