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Raspberry Ripple Dessert


Raspberry Ripple Dessert

Prep Time ~20 mins Cooking Time ~2 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~? Serves ~4

Tip ~


150g / 5oz raspberries, plus a few extra for decoration

100g / 4oz icing sugar

1 teaspoon arrowroot mixed with 1 teaspoon cold water

1.2 teaspoon freshly squeezed lemon juice

200ml / 7floz whipping cream

2 teaspoons icing sugar

6 drops vanilla extract

200g / 7oz Greek yogurt

Mint leaves to garnish and shortbread biscuits to serve


  • Put the raspberries and sugar into a saucepan and cook over a low heat, stirring occasionally for 2 minutes or until mushy.
  • Add the arrowroot paste and bring to the boil, stirring.
  • Transfer to a bowl, add the lemon juice and mash to a rough puree with a fork and set aside until cold.
  • Put the cream, sugar and vanilla in a bowl and whisk until just holding its shape.
  • Whisk in half the yogurt and when blended, whisk in the other half.
  • Gently fold the raspberry puree into the cream mixture, being careful not to over - mix.
  • Spoon into 4 dessert glasses and chill in the fridge.
  • To serve - decorate with a few fresh raspberries and a sprig of mint and serve with shortbread biscuits.