Lime yogurt crunch

A great-tasting dessert that is practically sugar-free.

SERVES 4

60g shelled pistachios 500g unsweetened soya yogurt

Grated zest of 2 limes FOR THE GRANOLA 250g jumbo oats 100g rough-chopped walnuts 1 tbsp wheatgerm 2 tbsp olive oil 1 tsp clear honey

tsp ground cinnamon 1 large egg white Blitz the pistachios in a food processor until you have rough crumbs. Preheat the oven to 150C/300F/gas mark 2 and line a baking sheet with non-stick baking parchment. Make the granola by combining the oats, walnuts, wheatgerm, olive oil, honey and cinnamon in a large bowl, tossing to coat evenly.

In a separate bowl, whisk the egg white until white and frothy. Stir into the granola mixture and spread on the baking sheet. Bake for 50 minutes. About halfway through the cooking time, use a spatula to turn over sections of the granola. When it is evenly browned, transfer to a cooling rack. When cooled completely, break up into clusters. Stir the lime zest into the soya yogurt.

Place a layer of granola clusters in the bottom of four glasses or bowls. Top with a generous tablespoon of lime yogurt and a generous amount of chopped pistachios. Repeat this layering process and serve immediately.