Ingredients
2 x 125g Punnets of Raspberries
200g Tub of half-fat Creme Fraiche
150g Tub of Greek Yogurt
50g (2oz) Caster Sugar
3 Meringue Shells (broken into large pieces)
Method
(1) Place the raspberries in a small bowl and sprinkle in some caster sugar (to taste), crushing the raspberries slightly, but not totally.
(2) In a separate bowl, fold the creme fraiche and yogurt together with the meringue pieces and some of the remaining sugar (again to taste).
(3) Divide the raspberries among 4 small glasses, and top with the creamy meringue mixture, then serve chilled with a wafer.