One a berry, two a berry, three a berry, four…
250 g (9 oz) strawberries, hulled
125 g (4 ½ oz) frozen raspberries
250 g (1 cup) low-fat strawberry yoghurt
125 ml (½ cup) cranberry juice
Blend the strawberries, 85 g of the frozen raspberries, the yoghurt and cranberry juice in a blender until smooth. Serve with a spoon, topped with the remaining raspberries. Make 4 small glasses.