Crunchy Raspberry Creams & a Little Giveaway

Today I'd like to share with you a recipe from the book, that would make for a decadent yet simple dessert. It's one that both young and old enjoy in my house. If you are planning on partaking in a little entertaining over the bank holiday weekend, or maybe you would just like to treat yourself to something nice. Well then, this dessert is for you.

Ingredients

• 225g raspberries, fresh or frozen
• 100g caster sugar
• 150ml whipped cream
• 75ml Greek yogurt
• 4 meringue nests
• 150g raspberries, chopped, plus a few for decorating
• Mint leaves, optional

Method

1. Place the raspberries out flat on a large dish. Evenly sprinkle over the caster sugar. Leave for an hour, or until the sugar has been well absorbed by the raspberries.
2. Place the raspberry and sugar mixture into a liquidiser or blender and purée until smooth. Pass the puréed raspberries through a sieve to remove the seeds.
3. In a bowl, combine the cream with the Greek yogurt and gently fold in the raspberry purée.
4. Crumble the meringues into the raspberry cream and add the chopped raspberries. Gently fold all the ingredients together.
5. Spoon into 4 individual glasses, and either serve straight away or refrigerate for a couple of hours. Before serving, decorate with some raspberries and a sprig of mint.