The BBC Good Food logo
Crushed raspberry creams

Crushed raspberry creams

By
A star rating of 4.7 out of 5.21 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal214
fat8g
saturates5g
carbs31g
sugars25g
fibre2g
protein7g
low insalt0.23g
Advertisement

Ingredients

  • 50g golden caster sugar
  • 2 x 125g/4.5oz 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content