Ingredients :
- 225g fresh or frozen raspberries
- 1/4 cup caster sugar
- 450g strawberries, hulled, quartered
- 150ml thick cream
- 150ml thick Greek yoghurt
- 4 (10g each) meringue nests, crumbled
How to cook :
- Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
- Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
- Fold everything together until just combined, then spoon into four glasses and serve immediately.
Recipe by Valli Little
taste.com.au
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Ingredients :