A how-to video
A healthier twist on traditional Eton mess, this light dessert is made using low-fat yogurt and delicious, fresh raspberries.
Each 176g serving contains (excludes serving suggestion):
Kcal: 180, Carbs: 22.5g, Fibre: 2.9g, Protein: 10g, Fat: 5g, Saturates: 3.3g, Sugars: 14.6g, Salt: 0.2g, Portions of fruit and veg: 0
- This recipe works well with strawberries, blackberries, chopped peaches or nectarines - choose your favourite food and give it a try.
- Try using a different biscuit, such as digestives or ginger biscuits.
- For a vegan version, use a soy or coconut-based dairy-free alternative to the yogurt.
- Freezing instructions: Remove from freezer a few minutes before serving.
More fruity dessert inspiration
Frozen yogurt cake