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raspberries and cream

Yields1 Serving

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

 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

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


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


Sprinkle with crushed pistachios.