1

Roughly crush 100g halved blackberries and 2 teaspoons agave syrup together with 1 teaspoon water in a small pan. Simmer over a low heat for 2-3 minutes, or until thickened. Remove from the heat and set aside to cool completely.

2

In a small bowl, whip 50ml half-fat double cream alternative using a hand-held electric whisk, until thickened. Fold in 200g 0% fat natural Greek yogurt and a 40g grated ball stem ginger, followed by 3 sugar-free ice cream wafers (we used Tesco) broken into small pieces and the cooled compote. Spoon into dessert glasses or bowls and serve.