Ingredients
½ cup raspberries
½ cup pear puree
1 cup natural yoghurt
Allergy Advice
Contains Dairy
Equipment
- 1 small saucepan
- 1 sieve
- 1 medium bowl
Instructions
- Place raspberries in a small saucepan and just cover with water. Bring to the boil on medium-high heat, and simmer on medium for 5 minutes or until cooked and very soft.
- Press raspberries through a sieve into a medium bowl, and discard the seeds.
- Add the pear puree and then swirl through the yoghurt and serve.
Notes
Tip
If you don’t have ready-made pear puree, cut and cook one pear in boiling water and puree in a blender with a couple of teaspoons of water.
Storage
You can freeze individual portions in containers to use at another time, providing none of the ingredients have been frozen before.
