450g fresh raspberries
25g caster sugar
150mls Greek yoghurt
150mls double cream, whipped lightly
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.
Photography by Whitehouse Studios