A great combo of creamy yogurt and crunchy meringue.
(2 votes)
Cook: 3 Hours
Serves: 4
Price: £1.96 per serving
Nutritional Information
Each 178g serving contains
Energy
1390kj
332kcal
1390kj
332kcal
17%
Fat
23g
23g
High
33%
33%
Saturates
14.3g
14.3g
High
71%
71%
Sugars
24.5g
24.5g
Med
27%
27%
Salt
0.1g
0.1g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
781kj/187kcal
Typical energy values per 100g:
781kj/187kcal
Ingredients
150ml double cream
2 x 150g pots Asda Extra Special Champagne Rhubarb Yogurt
2 Asda Meringue Nests, crumbled
170g pack raspberries
50g strawberries
2 level tsp icing sugar, plus extra for dusting
Squeeze of lemon juice
Method
1
Line two little dishes with cling film. Lightly whip the double cream, then fold in the rhubarb yogurt and crumbled meringue until well combined. Spoon the mixture into the prepared dishes and freeze for 2 hours 30 minutes or until semi-frozen. Any leftover mix can be frozen in a plastic container.
2
Meanwhile, make the berry sauce. Blend 50g raspberries and the strawberries with the icing sugar and lemon juice in a food processor. Pass through a sieve to remove any seeds. Set aside.
3
Turn the parfaits out on to serving plates and remove the cling film. Arrange the rest of the raspberries on top and drizzle with the berry sauce. Dust with icing sugar, to serve.
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