Crushed raspberry and cherry creams

Crushed raspberry and cherry creams
  • Serves: 4
  • Cook time: Ready in about 30 minutes, plus 3-4 hours' setting time
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

These pots of crushed raspberry and cherry creams are berry-perfection. Perfect for al fresco dining - enjoy!


  • 1 sachet of sugar-free raspberry jelly
  • 25g fresh raspberries
  • 110g canned cherries in fruit juice, drained
  • 2 x 175g pots of Müllerlight cherry yogurt
  • 8 level tbsp aerosol cream, to serve


  1. Dissolve the jelly crystals in 200ml boiling water. Top with 150ml cold water and set aside to cool.
  2. Lightly crush the raspberries with a fork and add to the jelly. Then add the cherries.
  3. Divide the jelly mixture between 4 dessert glasses or tumblers and gently swirl the yogurt through it to create a marbled effect. Place in the fridge and chill for 3-4 hours, or until just set.
  4. Serve each dessert topped with 2 level tbsp aerosol cream.

Tip: For a boozy twist pour 2 tbsp kirsch into the cooled jelly (add 1 Syn per serving).

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