300g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)
500g tub 0% Greek yogurt
200g punnet raspberries
1 tbsp icing sugar
shortbread, to serve
Make it with blackberries
Line the bottom of a dish with ready-made sponges. Crush 200g blackberries with 2 tbsp icing sugar and spread on top. Spoon the lemon curd and yogurt mixture over the top, then scatter with toasted almonds.
Use raspberries at room
temperature when their
full flavour is at its best.
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.