|Double cream||10 Fluid Ounce, whipped lightly (1 carton, 284 milliliter)|
|Greek yogurt||16 Ounce (1 carton, 454 gram, Natural)|
|Natural yogurt||5 Fluid Ounce (1 carton, 142 milliliter)|
|Light muscovado sugar||6 Tablespoon|
1. In a large sized bowl, combine whipped cream with both the yoghurts and fold gently till well combined.
2. Transfer half quantity mixture uniformly on to individual glasses and top with half quantity sugar.
3. Layer again with cream and sugar and refrigerate.
4. Serve chilled.