SERVES 4

INGREDIENTS

150g (5oz) raspberries
4 tablespoons icing sugar, sifted
4 tablespoons Greek-style yogurt
150ml (1/4 pint) double cream
25g (1oz) meringues
fresh raspberries and small mint leaves, to decorate
Four 150ml (1/4 pint) ramekin dishes

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Put the raspberries in a bowl and mash them with a fork until they are squashed. Then, add the icing sugar to the bowl.

Stir the raspberries and icing sugar to mix them. Then, add the yogurt and stir it in until everything is mixed together.

Pour the cream into a bowl. Then, use a whisk to whisk the cream until it is thick and there are points when you lift the whisk.

Add the yogurt mixture to the cream. Then, gently turn the mixture over and over with a spoon, to mix everything together.

Carry on until the whole mixture is pink. Then, break the meringues into small pieces. Add them to the mixture and stir them in.

Spoon the mixture into the dishes. Then, put the dishes into a freezer for two hours, or until the mousses have frozen solid.

Take the frozen mousses out of the freezer. Then, decorate each mousse with a raspberry and two mint leaves.