Blueberry Compote • 2½ cups frozen blueberries • Juice of ½ a lemon • Splash of water Method: Add all ingredients to a saucepan over medium heat. Stir, bring to a simmer, and cook until slightly reduced and syrupy. Set aside to cool. Base • 300g sugar-free digestive biscuits • 1/3 cup melted butter Method: Blend biscuits into fine crumbs. Mix with melted butter. Press evenly into base and sides of a 20cm springform pan. Refrigerate. Filling • 3 cups Activia vanilla yoghurt •

Crumble and Crust 1/2 cup melted butter 1 cup flour 3/4 cup rolled oats 1/2 cup white sugar 1/4 cup soft brown sugar Blueberry Filling 2...