1

Put 20 sugar-free ice cream wafers (we used Tesco) in a food processor, blitz to a coarse crumb and set aside.

2

In a medium bowl, whisk together 500g fat-free quark, 50g agave syrup and 1 teaspoon vanilla extract until smooth and combined.

3

In a separate bowl, combine 300g hulled and quartered strawberries and the pared zest and juice of 1 orange. To assemble the desserts, layer the wafer crumb, quark mixture and strawberries in tall dessert or sundae glasses, then serve topped with a little extra orange zest.