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Ingredients
Method
- 150ml heavy cream
- 5 tbsp icing sugar
- 300g Greek-style yoghurt
- 1 tsp vanilla paste
- 400g raspberries
- 75g nutty granola
- Mint leaves, to finish
- Whisk together the cream, 4 tbsp of icing sugar, vanilla and yoghurt until smooth and thickened. Gently mash half the raspberries in a bowl with the remaining sugar.
- Divide half the remaining whole raspberries between 6 serving tumblers and add 2 tsp of granola to each one. Dollop the cream mixture equally into the glasses, and spoon over the crushed raspberries. Top with the remaining raspberries and granola, and chill until ready to serve. Finish with some fresh mint, and enjoy.
15 mins
6 serving
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