• 100 g (approx. 4 oz/¾ cup) forest fruits (from the freezer)
• 2 tbsp icing (confectioner’s) sugar (to taste)
• 300 ml (10 fl oz/1¼ cups) yoghurt
• 300 ml (10 fl oz/1¼ cups) buttermilk

Purée mixture using food processor or blender, strain if necessary because of the seeds.