Lemon curd & yogurt fool

N/A

Ingredients

300g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)

500g tub 0% Greek yogurt

200g punnet raspberry

1 tbsp icing sugar

shortbread , to serve

Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.

Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.