Save for later

Raspberry shortbread mess

Thumbnail
Thumbnail
Thumbnail
A healthier version of the classic Eton mess.
Serves
2
Prep
5 minutes
Each 176g serving contains (excludes serving suggestion)
KCal
180
Carbs
22.5g
Fibre
2.9g
Protein
10.0g
Fat
5.0g
Saturates
3.30g
Sugars
14.6g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
150g raspberries
2 tsp honey
2 shortbread fingers
150g 0% Greek yogurt
Method
  1. In a bowl, gently crush half the raspberries with a fork and mix with the honey.
  2. In another bowl, crumble up the shortbread biscuits.
  3. Reserve a couple of whole raspberries and a little crushed shortbread, to garnish.
  4. Fold the remaining whole and crushed raspberries, plus the shortbread, into the yogurt.
  5. Arrange in glasses or bowls, sprinkle with crushed shortbread and top with a raspberry.
Chefs tips
  • This recipe works well with strawberries or blackberries, too. Or try chopped peaches or nectarines.
  • Try using a different biscuits, 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.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk