2 cups low-fat plain yogurt
1.5 tbsp finely grated orange rind
8 oz./225 g. mixed berries, such as blueberries, raspberries, and strawberries, plus extra to decorate
fresh mint sprigs, to decorate (optional)
1) Set the freezer to rapid freeze at least 2 hours before freezing this dish. Line a 12-hole muffin pan with 12 paper cupcake liners , or use small ramekin dishes placed on a baking sheet.
2) Mix the yogurt and orange rind together in a large bowl. Cut any large strawberries into pieces so that they are the same size as the blueberries and raspberries.
3) Add the fruit to the yogurt, then spoon into the paper liners or ramekins. Freeze for 2 hours, or until just frozen. Decorate with extra fruit and mint sprigs, if using, and serve. Remember to return the freezer to its original setting afterward.