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Raspberry shortbread mess

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A healthier version of the classic Eton mess.
Serves
2
Prep
5 minutes
Each 176g serving contains (excludes serving suggestion)
KCal
180
Carbs
22.50g
Fibre
2.90g
Protein
10.00g
Fat
5.00g
Saturates
3.30g
Sugars
14.60g
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.
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