A light and refreshing sweet treat of raspberries and cream, perfect for the end of a big meal.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
 300 g marscapone
 300 g greek yogurt
  cup icing sugar, sifted
 1 lemon, zest
 1 tsp vanilla bean paste
 3 punnets raspberries
 50 g pistachios, crushed
1

Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.

2

Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.

3

Sprinkle with crushed pistachios.

Ingredients

 300 g marscapone
 300 g greek yogurt
  cup icing sugar, sifted
 1 lemon, zest
 1 tsp vanilla bean paste
 3 punnets raspberries
 50 g pistachios, crushed

Directions

1

Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.

2

Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.

3

Sprinkle with crushed pistachios.

raspberries and cream