Step 1/7
Cut the bread into small cubes and divide between two serving glasses.
Step 2/7
Put the frozen fruit in a small saucepan with the orange zest and half the juice, about 50ml (2fl oz). Bubble gently, without stirring too much, until the fruit is soft. Cool a little, remove the zest, then divide the mixture between the two glasses. Press down lightly to push the juice into the bread.
Step 3/7
Put the remaining orange juice into a measuring jug and make up to 100ml (3½ fl oz) with water. Add 100ml (3½ fl oz) skimmed milk.
Step 4/7
Blend the custard powder to a smooth paste with a little of the liquid then mix both in a small saucepan. Slowly bring to the boil, then simmer, stirring all the time, for 2-3 minutes until thickened.
Step 5/7
Cool the custard a little before spooning all but 3tbsp over the fruit mixture. Leave to cool completely.
Step 6/7
Beat the reserved custard into the yoghurt with 2tbsp of skimmed milk and spoon on top of the custard. Chill for at least 30 minutes before serving.
Step 7/7
Serve decorated with a few extra frozen fruits.