Ingredients:
225g fresh or frozen raspberries
¼ cup castor sugar
450g strawberries, hulled, quartered
150mL thick cream
150mL thick Greek yoghurt
4 (10g each) meringue nests, crumbled
Cooks Tools:
Saucepan
Food processor
Sieve
Bowl
Spoon
Glasses (4)
Step 1: Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
Step 2: 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.
Step 3: Fold everything together until just combined, then spoon into four glasses and serve immediately.
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