- 50g golden caster sugar
- 2 x 125g/4½ oz punnets raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 200g tub half-fat crème fraîche
- 150g tub Total 0% Greek yogurt
- 3 meringue shells, either bought or homemade, broken into large pieces
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.