Crushed raspberry creams
Ingredients
- Step 1 50g golden caster sugar
- Step 2 2 x 125g/4.5oz punnets raspberries
- Step 3 200g tub half-fat crème fraîche
- Step 4 150g tub Total 0% Greek yogurt
- Step 5 3 meringues shells, either bought or homemade, broken into large pieces
Calories: 214
Carbohydrate: 31 g
Protein: 7 g
Fat: 8 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 4
TAGS
Dessert
Dinner
Lunch
Treat
British
Josh Eagleton
10-30 minute
4 serving
400 kcal or less
Barney Desmazery
Beginner
Cream
Crème fraîche
Dessert
Fruity
Greek yoghurt
Greek yogurt
Low fat
Main
Meringue
Meringue
Quick
raspberry
raspberry
summer
Directions
- 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.