Crushed Raspberry Creams

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.

2. 2

   In a separate bowl fold the creme fraiche and yogurt together with the remaining sugar and the meringue pieces.

3. 3

   Divide the raspberries among four small glasses, top with the creamy meringue mixture.

4. 4

   The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

No additional tips available.