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Ingredients
- 2 ounces superfine sugar
- 8 ounces raspberries
- 7 ounces creme fraiche
- 5 ounces Greek yogurt
- 3 meringue nests (bought or homemade)
Method
- 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 creme fraiche 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.
