1 In a small saucepan, gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat and set aside to cool completely.
2 In a bowl, stir the lemon curd through the Fresh Dessert Cream.
3 Break two gingersnap biscuits into each of eight individual glasses, and divide the berries between them. Stir briefly to combine, then pour the Avonmore Fresh Dessert Cream over the mixture, allowing the cream to indulgently coat the biscuit and berries. Serve immediately.
Per Serving 192kcals, 8.5g fat (3.6g saturated), 27.7g carbs, 11.6g sugars, 2.2g protein, 2.4g fibre, 0.045g sodium