- 1/2 cup caster sugar
- 250g large strawberries, hulled, halved lengthways
- 150g blueberries
- 120g raspberries
- 2 cups Farmers Union Greek Style Yogurt, drained (see note)
- Step 1 - Make toffee syrup Place sugar in a heavy-based frying pan over medium-low heat. Cook, tilting pan back and forth and stirring with a metal spoon for 8 minutes or until sugar dissolves and turns golden.
- Step 2 - Meanwhile, combine berries in a shallow serving dish. Dollop yoghurt over berries. Drizzle with hot toffee syrup. Serve