Crushed Raspberry Cream Recipe
Ingredients
| 50 g/2 oz golden caster sugar | ||
| 2 x 125g punnets raspberries | ||
| 200 g tub half-fat creme fraiche | ||
| 150 g tub Total 0% Greek yogurt | ||
| 3 meringue shells, either bought or homemade, broken into large pieces | ||
Directions
1. 1n 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 creme fraiche and yogurt together with the remaining sugar and the meringue pieces.
2. Divide the raspberries among 4 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 hrs.
2. Divide the raspberries among 4 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 hrs.
Chef
