Greek Yogurt Layer Pots With Limoncello-Macerated Berries - lemon

Method

• Line a fine sieve with a paper towel and allow the yogurt to drain for about an hour. Don't leave it longer or it will dry out.
• In a bowl, combine with 1 tbsp Limoncello and 1 tbsp lemon juice. Add the blueberries and toss to coat. In another bowl, repeat the procedure with the raspberries. It's OK if the raspberries get a little mashed in the process. Let the berries macerate for about 30 minutes.
• Tip the yogurt into a bowl, add the lemon zest and juice, 1 tbsp icing sugar and mix well. Adjust the sugar and lemon juice - the cream should be tangy but not too sweet.
• Cover the bottom of serving glasses or small bowls with blueberries. Top with a nice dollop of yogurt, then a layer of raspberries, and another of yogurt.
• Keep in the fridge until serving time.
• Decorate with crushed biscuits, leftover berries and a mint leaf.
• Note: for a creamier, less guilt-free dessert, substitute mascarpone for the yogurt