This dessert is inspired by the spices in a Baklava but quite a bit lighter than the Turkish dessert. Easy to make.

Serves 4

200 ml chopped Almonds (blanched), Pistachios, Walnuts and Pecans (or, Low Fodmap – Macademia, Brazil, Pecan, Walnuts, Pine nuts and some Almonds – watch the nut servings per person).

2 tablespoons sugar
2 tsp cinnamon
½ tsp cardamom
1 tablespoon melted butter (or rape seed oil)
2 tablespoon maple syrup
2 tsp lemon juice
Dash of salt

2 tablespoons of blueberries

400 ml Greek yoghurt (or non-dairy alternative).
Blueberries and raspberries to decorate

1. Mix the chopped nuts and spices together.
2. Add the blueberries.
3. Spoon into serving glasses, alternating with the yoghurt.
4. Serve with berries on top.