Name: Raspberry shortbread mess
Prep time: 5 minutes
Yield: 2
Ingredients: 150g raspberries; 1tsp sugar free sweetener; 2 shortbread fingers (39g total weight); 150g 0% Greek yogurt

A healthier version of the classic Eton mess.

Serves

Prep

5 minutes

Nutrition information

Each 170g serving contains (excludes serving suggestion)

KCal: 170
Carbs: 17.5g
Fibre: 2.9g
Protein: 9.9g
Fat: 5.9g
(Medium)
Saturates: 3.5g
(Medium)
Sugars: 9.0g
(Medium)
Salt: 0.23g
(Low)

What makes a healthy, balanced diet?

Ingredients

150g raspberries
1tsp sugar free sweetener
2 shortbread fingers (39g total weight)
150g 0% Greek yogurt

Method

Step 1

In a bowl, gently crush half the raspberries with a fork and mix with the sweetener.

Step 2

In another bowl, crumble up the shortbread biscuits.

Step 3

Reserve a couple of whole raspberries and a little crushed shortbread, to garnish.

Step 4

Fold the remaining whole and crushed raspberries, plus the shortbread, into the yogurt.

Step 5

Arrange in glasses or bowls, sprinkle with crushed shortbread and top with a raspberry.

Recipe 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.