Iced Raspberry Mousse
4 tablespoons icing sugar
4 tablespoons Greek Yogurt
150ml double cream
Set aside a few raspberries for decoration.
Mash the remaining raspberries in a bowl.
Mix the raspberriies and icing sugar with a spoon, then add the yogurt.
Put the cream in a different bowl and whish till there are points when you take out the whisk.
Add the yogurt mixture to the cream and gently mix till everything is pink.
Break the meringues into small pieces and stir them into the mixture. Pour into small dishes
Freeze for 2 hours.