Guilt-free gingernut sundae

Instructions

1 Place the sugar, water, lime juice and zest in a saucepan over medium heat. Stir until the sugar dissolves, then bring to the boil and simmer for 2 minutes. Leave to cool, then strain.

2 Place biscuits in a plastic bag and bash with a rolling pin until just crumbled.

3 Whisk the yoghurt and cooled syrup together. In a separate bowl, gently mix the mangoes and blueberries.

4 Split half of the fruit into four 200ml glasses and spoon over half of the yoghurt mix. Then sprinkle half of the crumbs and repeat, finishing with crumbs. Place in the fridge until ready to serve.