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spacer Recipes: Raspberry Fool
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Contributed By:


Wendy Barrie
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Ingredients:
450g fresh raspberries
25g caster sugar
150mls Greek yoghurt
150mls double cream, whipped lightly

Method:
Puree rasps with caster sugar. Press through sieve to remove pips.
Fold yoghurt into cream then fold in most of puree.
Spoon into glasses, drizzle with remaining puree.
Chill & serve with shortbread thins.
Serves 4.

Photography by Whitehouse Studios