This lovely dessert is usually off limits to anyone trying to watch their fat intake, but we’ve shaved off some calories, reduced the fat but still kept the delicious creaminess and the strawberries add a delicious, freshness.

Serves 4.

600g strawberries, quartered or sliced if very large (save 4 pieces for serving)
50ml Chambord Black Raspberry Liquer
50g jumbo oats
50g golden sugar or 2 tbsp honey
500g fat free Greek yogurt

Place the strawberries in a large bowl with the liqueur. Leave for 20 minutes to allow the fruit to soften and to absorb the flavour from the liqueur. Sweeten to taste if necessary.

Place the jumbo oats and brown sugar in a small non-stick pan over a low heat and cook for 2-3 minutes, stirring all the time until the sugar has dissolved and is caramelised and the oats are golden. Remove from the heat and spread out on grease proof paper and allow to cool.

Just before serving, fold the caramelised oats into the yogurt (leave a few to sprinkle in afterwards).

Layer half of the strawberries and liquer into the bottom of 4 glass dishes, top with half of the yogurt mix and then layer again with the strawberries then yogurt. Top with the reserved strawberry pieces and a sprinkle of the caramelised oats.