Raspberry Eton mess
A light-as-a-feather summer dessert at its berry best
15 minutes, plus chilling
- 1 level tbsp sweetener
- 800g raspberries, reserving a few to decorate
- 3 x 175g pots Mullerlight Vanilla yogurt
- 4 ready-made meringue nests, broken up
- Mint leaves, to decorate
Put the sweetener and half the raspberries in a blender and whizz until smooth.
Push the purée through a fine sieve (optional) and then divide half of it between 4 dessert bowls.
Layer the yogurt, meringue, remaining raspberry purée and almost of all the whole raspberries.
Chill for 30 minutes.
Decorate with the remaining raspberries and the mint leaves.