Blackberry fool

1 vanilla pod

500 g blackberries

100 g caster sugar

1 lemon

330 ml double cream

200 ml fat-free Greek yoghurt

Method

1. Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice. Bring to the boil over a medium heat.
2. Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
3. In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
4. Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.