Delve into dessert (but not too deep!) with this healthier alternative to berry pie, courtesy of fitness expert David Kirsch. Rich, antioxidant-rich berries paired with whole wheat pie crust makes a delicious (and impressive) treat.

1 1/4 cups whole wheat all purpose flour
5 Tbsp. Earth Balance vegetable shortening, cut into small cubes
4 handfuls of mixed berries – blueberries, blackberries, raspberries
1 persimmon
1/4 cup nonfat Greek yoghurt, to serve
Powdered cinnamon, to serve

To make the crust put the flour and shortening in a food processor and pulse until the mixture looks like sand. Add 1 Tbsp. ice water and pulse 4-5 times to combine to form damp crumbs. Squeeze a small amount of the dough with your fingers, it should hold together.

If it does not hold together then add extra water, a teaspoonful at a time. Divide the dough crumbs equally between 4 small (3 1/2 in) loose-bottomed quiche tins and use your fingers to press the crumbs firmly together onto the base and sides of the tin. Freeze for 15 minutes, until firm.

Meanwhile, preheat the oven to 400F. Line the tart shells with squares of baking parchment and fill each one with a handful of baking beans. Bake for 10 minutes then remove the parchment and beans and bake for a further 5 minutes. Remove from the oven and allow the tart shells to cool in their tins, then carefully remove and transfer to a plate. Fill with mixed berries and sliced persimmon. Serve with a little nonfat Greek yoghurt, dusted with cinnamon.