250g strawberries, halved or quartered
125g punnet blueberries
125g punnet raspberries
1 tsp finely grated orange zest
2 tbsps freshly squeezed orange juice
3 tbsps Chelsea Icing Sugar, sifted
1 cup low-fat Greek-style natural yoghurt
Pinch ground cardamom and cinnamon
2 tbsps chopped unsalted pistachio nuts

1. Put the strawberry, blueberries, raspberries, orange zest and juice and 1 tablespoon Chelsea Icing Sugar in a medium bowl. Toss to combine. Set aside for 20 mins to allow the berries to macerate.
2. Put the yoghurt, cardamom and cinnamon and remaining Chelsea Icing Sugar in a small bowl. Whisk to combine.
3. Layer the macerated fruit and yoghurt in small serving glasses. Top with the pistachio nuts and serve.