For the custard

• 2 tablespoons custard powder 
• 4 tablespoons Natvia Synbiotic Sweetener (UK) / Natvia Gut Activation Sweetener (AU)
• 1 teaspoon vanilla extract 
• 400ml milk of choice  
• 200g natural / coconut yogurt 

For the berry chia jam 

• 120g frozen berries 
• 2 tablespoons Natvia Synbiotic sweetener 
• 2 tablespoons chia seeds 

Additional bits

• Granola 
• Freeze-dried fruits  
• Flaked almonds  

1. First, make the custard: Mix the custard powder, Natvia, vanilla, and just enough milk to form a paste, then whisk well. Add the remaining milk and whisk until thoroughly combined. 
2. Heat the custard mixture in a pan, whisk it, and simmer for 4-5 minutes, or until it has thickened and become smooth. Set aside to cool. 
3. Add the yogurt to a blender and blend until thick and smooth. Set aside/chill until ready to layer up. 
4. Meanwhile, heat the berries in a pan with a dash of water and simmer for 5 minutes. Stir in the Natvia and chia seeds, then stir well. Set aside to cool. 
5. Layer up: Spoon some cooled custard into the base of 2 x glass sundae dishes. Next, add chia berry jam, then a generous layer of granola. Repeat again, then scatter a little extra freeze-dried fruit and almonds over the top. Chill in the fridge for 1 hour - then enjoy! 

Prep time: 15 minutes (making custard, blending yogurt, heating berries, layering)
Cooking time: 10 minutes (custard simmering 4–5 minutes + berries simmering 5 minutes)
Chilling/set time: 1 hour (in the fridge after layering)
Total time: ~1 hour 25 minutes
Servings: 2 (using 2 glass sundae dishes)