½ cup reduced-fat milk
375ml tin light evaporated milk
2 tbsp custard powder*
¼ cup caster sugar
1 tsp vanilla bean paste*
1 1/3 cups frozen mixed berries, defrosted
1/3 cup reduced-fat Greek yoghurt*
Whisk together the milk, evaporated milk, custard powder, sugar and vanilla paste in a bowl.
Pour into a saucepan and heat over a medium heat, stirring until thickened. Leave to cool, then gently stir through the yoghurt.
Divide three-quarters of the berries between the 6 glasses or containers. Evenly pour half the custard over each portion. Add the remaining berries and top with the rest of the custard. Chill for at least an hour.
*Gluten free when using gluten free custard powder, vanilla and yoghurt