Ingredients Jump to Instructions ↓

  1. 50g golden caster sugar

  2. 2 x 125g/4 1/2oz punnets raspberries

  3. 200g tub half-fat creme fraiche

  4. 150g tub Total 0% Greek yogurt

  5. 3 meringues shells, either bought or homemade, broken into large pieces

Instructions Jump to Ingredients ↑

  1. In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.

  2. Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.


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