09/12/2020 
CategoryBreakfast, Cold Meals, Dairy, Everyday, Halloween, Recess, Snacks, Snacks, Vegetarian
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
6 cups blackberries, frozen
1.20 kg Greek plain yoghurt, reduced-fat
2 tsp black food colouring (or red, green and blue food colouring to this ration: 3:2.5:1)
2 cups blueberries, fresh
Method
1
Puree the frozen blackberries in a blender and then filter the liquid through a sieve to remove the seeds. Put this seed-free blueberry puree aside in a bowl.
2
Mix the food colouring through the yoghurt – it should be a grey colour.
3
In a clear cup, pour 1/16th blackberry puree in the base, layer with the grey yoghurt, then top with another 1/16th of the puree, top with ¼ cup of the fresh blueberries.
4
Serve.
Variations
- Make it green and scary by adding chopped kiwi fruit, or perhaps you’d like to make it orange (the colour of halloween!) by adding pureed pumpkin and mango.
Tips
- If you don’t have a fine sieve, you can strain the blackberries through a clean muslin cloth.
Ingredients
6 cups blackberries, frozen
1.20 kg Greek plain yoghurt, reduced-fat
2 tsp black food colouring (or red, green and blue food colouring to this ration: 3:2.5:1)
2 cups blueberries, fresh
Directions
1
Puree the frozen blackberries in a blender and then filter the liquid through a sieve to remove the seeds. Put this seed-free blueberry puree aside in a bowl.
2
Mix the food colouring through the yoghurt – it should be a grey colour.
3
In a clear cup, pour 1/16th blackberry puree in the base, layer with the grey yoghurt, then top with another 1/16th of the puree, top with ¼ cup of the fresh blueberries.
4
Serve.
