Crushed raspberry creams

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.

214 kcalories, protein 7g, carbohydrate 31g, fat 8 g, saturated fat 5g, fibre 2g, salt 0.23 g

Latest comments and suggestions

• kirsty

  03 February 2008

  kirsty rated and commented on this recipe

  

  Very light and taste great. Also very easy to make. I found if you don't eat them straight away though the meringue melts into the yoghurt, which is ok, but they taste much better when the meringue is chunky.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AnnieH

  20 April 2008

  AnnieH rated and commented on this recipe

  

  Very quick and easy to put together and tastes lovely and fresh. I have made this with the raspberries and I have also used fresh blackberries - whatever is available. On occasion I replace the sugar with Splenda for the dieters. I also always add the meringue to the yoghurt mixture just before serving.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• grayske

  30 May 2008

  grayske rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tracy

  14 June 2008

  tracy rated and commented on this recipe

  

  this is one of the nices puddings i have ever tasted and is one of the quickest and simplest things i have ever made. love it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3080/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 50g golden caster sugar
• 2x125g 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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 15 mins

Low-fat

Ingredients

• 50g golden caster sugar
• 2x125g 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

214 kcalories, protein 7g, carbohydrate 31g, fat 8 g, saturated fat 5g, fibre 2g, salt 0.23 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.