Summary

Ingredients

• 650 g raspberries, frozen
• 400 g skimmed yohurt, 1.5%
• 2 cups sweet cream
• 2 bags meringue

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Instructions

1. Place 600 g frozen raspberries in the serving bowl as the bottom layer.
2. Whip the cream and then carefully mix into the yogurt. Add the remaining 50 g raspberries so that it gets a nice pink color. Pour the mixture onto the raspberries.
3. Crumble the meringue (it is quicker to leave the meringue in the bag and just hit the closed bag with your bare hand - but be careful, it will get dusty!) And put on top of the cream / yogurt mixture as a third layer.
4. Chill for 2-3 hours and serve.