Crushed Raspberry Cream
|Golden caster sugar||2 Ounce (50 Gram)|
|Raspberries||250 Gram (2 Punnet, 125 Gram Each)|
|Half fat creme fraiche||200 Gram (200 Gram Tub)|
|0% fat greek yogurt||150 Gram (150 Gram Tub)|
|Meringue shells||3 , broken into large pieces (Either Bought Or Homemade)|
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.