300g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)
500g tub Total 0% Greek yogurt
200g punnet raspberries
1 tbsp icing sugar
shortbread, to serve
Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
299 kcalories, protein 16g, carbohydrate 42g, fat 9g, saturated fat 5g, fibre 1g, sugar 41g, salt 0.66g