Ingredients

125g shortbread biscuits
25g Butter
150g Natural Greek yogurt
150g of soft fresh fruit of choice such as blueberries , strawberries or Raspberries
2 tsp clear local Honey
1 tsp icing sugar for dusting

Method

1. Place the biscuits into a food processor, or into a plastic bag and blitz or crush to a fine crumb.

2. Melt the butter in a small saucepan over a gentle heat.

3. Stir the butter and crumbs together and divide it between 4 small flat plates or the rimless base of 4 individual tart tins. Freeze for 15 minutes.

4. Once firm enough to handle, transfer these to a serving plate and keep chilled.

5. Just before serving, fold the yoghurt and honey together and spread the mixture over the shortbread bases.

6. Arrange the fruit over the tops, dust with icing sugar and serve.

Enjoy