This recipe serves 4.


Apples and blackberries before cooking


  • 2 sweet dessert apples peeled, cored and cut into chinks
  • 500g blackberries
  • 284ml Greek yoghurt
  • 2 organic egg whites


Place the apples in a saucepan with just a little water and heat gently until the apples collapse and you are left with an apple puree.

Place the blackberries in a suitable jug and blitz with a hand blender. Blend the fruit to a pulp then transfer to a mixing bowl and mix with the apple puree.

In another meticulously clean glass bowl, whisk the egg whites to soft peaks. With a metal spoon fold the egg whites into the blackberry and apple puree, followed by the Greek yoghurt.

Spoon the mixture into 4 glasses and chill until ready to serve.