Crushed raspberry creams

• golden caster sugar↗50g g
• raspberries↗2 x 125g/4.5oz punnets punnets
• half-fat crème fraîche↗200g g
• Greek yogurt150g g
• meringues3

  shells, either bought or homemade, broken into large pieces

Step-by-step instructions

1. 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.

2. 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.