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READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Line the base of six dariole moulds with baking parchment.
  2. Whip cream with half the sugar until stiff peaks form.
  3. Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries.
  4. Spoon the mixture into the prepared moulds and freeze for an hour.
  5. Meanwhile, puree the remaining raspberries with 6 tablespoons of water.
  6. Sieve.
  7. Stir in the rest of the sugar.
  8. Invert the moulds and surround with a pool of raspberry coulis.
  9. Decorate with additional raspberries and mint sprigs!
  10. Serve!

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