Healthier knickerbocker glory

Method

1. For the frozen yogurt, whizz the 500g yogurt in a food processor with the milk, honey/agave nectar, frozen raspberries, lemon juice and vanilla until combined. Transfer the mixture to an ice cream maker, churn until smooth, then store in a lidded container in the freezer until needed. (Or pour the mixture into a lidded container, cover and freeze. Check every 30 minutes; when the mixture starts to freeze, beat it with a fork to break up the ice crystals. Repeat every hour for 5 hours or until frozen, then whizz in a food processor.)
2. Meanwhile, in a medium bowl, dissolve the jelly in 285ml boiling water. Leave to cool, then put in the fridge for 2-3 hours or until set.
3. In a food processor, whizz half the strawberries with the stoned cherries. In a pan, dissolve the agave nectar in 2 tbsp water over a medium heat. Once bubbling, stir in the puréed fruit and heat for 3 minutes or until thickened. Set the syrup aside to cool, then strain it through a sieve, discarding the pips.
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4. Remove the frozen yogurt from the freezer to soften slightly. In a mixing bowl, whip the double cream with the 150g yogurt and icing sugar until the mixture just holds its shape.
5. To assemble, divide the cornflakes among 4 tall glasses, add a drizzle of the syrup, then the frozen yogurt, then the jelly. Thinly slice the remaining strawberries and slide them inside the glasses, then top with the cream mixture, hazelnuts and the remaining whole cherries.