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Method
Make it happen
- 01
Warm 200 g raspberries with sugar and lemon juice for 4 minutes until just broken down, then cool completely.
- 02
Whip cream with vanilla to soft peaks and fold through the yoghurt.
- 03
Lightly fold in cooled raspberry purée to create ripples rather than blending it fully.
- 04
Spoon into six glasses, scatter over remaining raspberries and chill 1 hour.