Berries are fun to eat and they're good for you, whether you enjoy them freshly-picked, frozen or canned — and they always add a delightful fresh tang to any dessert.

The beauty of using berries is that you can buy them all year round, if not fresh, then just by dipping into the fridges of the frozen section of your local supermarket or searching the shelves for the canned varieties.

However, like all foods, berries are at their best when fresh, so find out if they are grown in an area near you because there are many farms and nurseries across the country where you can pay and pick your own, which in itself is good fun.

It's always a good excuse for me to drive from Hout Bay to Stellenbosch to go strawberry picking because I just happen to pass a few cellars, wine estates and lovely restaurants on the way.

In today's recipes we will be using blueberries, but you can use any other berries.

For this dessert you need:

Instructions:

In a saucepan heat the honey, orange juice and orange rind.

Add the blueberries and simmer for about 10 minutes or until tender.

Liquidize the fruit and the juice in a blender.

Spoon the wholewheat flour into a mixing bowl and add a couple of tablespoons of the fruit pure and mix into a smooth paste.

Then mix the paste in with the rest of the fruit puree.

Return flour and fruit mix to the saucepan and simmer gently for about four minutes or until it thickens.

Remove from heat and let it cool slightly, the pour into individual serving glasses.

To serve, stir the yoghurt lightly into the blueberry creams.

Decorate with a mint sprig and one or two whole berries.