Crushed raspberry creams

Crushed raspberry creams

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(20 ratings)

Prep: 10 mins - 15 mins


Serves 4
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed

Nutrition and extra info


  • kcal214
  • fat8g
  • saturates5g
  • carbs31g
  • sugars25g
  • fibre2g
  • protein7g
  • salt0.23g
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  • 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 meringues shells, either bought or homemade, broken into large pieces


  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.

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Comments, questions and tips

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17th Jun, 2009
i did this for my packed lunch for some thing nice but healthy. it was really good and my fella and daughter loves it too which is fab. it will be a regular pud in my house.
14th Jun, 2008
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
20th Apr, 2008
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.
3rd Feb, 2008
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.


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