Crushed raspberry creams

10-30 minutes 4 servings 400 kcal or less beginners cream crème fraîche dessert fruity greek yoghurt greek yogurt low fat mains meringue meringues quick raspberries raspberry summer

N/A

Source

Ingredients

50g golden caster sugar

2 x 125g/4.5oz punnets raspberries

200g tub half-fat crème fraîche

150g tub Total 0% Greek yogurt

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

Method

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.

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.