130 g (1 cup) frozen raspberries, defrosted, juice reserved
2 tbsp freshly squeezed orange juice
2 x 170 g tubs Chobani vanilla yoghurt, whisked until smooth
4 large ripe peaches, cut into thin wedges
160 g (⅔ cup) Yackandandah lemon curd
4 x 125 g punnets fresh raspberries
16 (40g) mini meringues or gluten-free meringues
mint sprigs, to serve
edible gold leaves, to serve (optional)
- Put defrosted raspberries, reserved juice and orange juice in a small food processor. Process until smooth. Set aside.
- Divide yoghurt between 8 serving glasses. Drizzle over berry mixture. Top with peach slices, lemon curd and raspberries. Arrange 2 meringues on top of each dessert. Sprinkle over mint sprigs and gold leaf, if using.