Serves 4

What you need:
100 g /4 oz raspberries
100 g /4 oz strawberries
100 g /4 oz blackberrries
25-50 g /1-2 oz brown sugar
2 teaspoons lemon juice
1 x 200 ml /7 fl oz carton natural yoghurt

What you do:
In a food processor, blend together the fruit and brown sugar. Add in the lemon juice and yoghurt. Simply transfer the mixture into a tupperware container and freeze for 4 hours or until frozen. Serve with a selection of berries and a sprig of fresh mint.

Haricots Wholefood Restaurant, O’Connell Street, Waterford