Ingredients
50g golden caster sugar
2 x 125g/4½ oz punnets raspberries
200g tub half-fat crème fraîche
150g tub Total 0% Greek yogurt
3 meringue 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.
Source:http://www.bbcgoodfood.com/recipes/3080/crushed-raspberry-creams