Greek yoghurt with blackberries and cinnamon-toasted cashews
10 unsalted cashew nuts
pinch of ground cinnamon
80 g (2¾ oz) blackberries
120 g/4 oz low-fat Greek yoghurt
Place a small frying pan over a medium heat.
When hot, add the cashews and cinnamon to the pan and toast for 1–2 minutes, stirring occasionally with a wooden spoon, until golden and aromatic.
Remove onto a chopping board and when cool enough to handle, roughly chop the nuts.
Spoon the yoghurt into a bowl and top with the blackberries.
Finish by sprinkling over the cinnamon cashews.