Champagne rhubarb parfaits
- 150ml double cream
- 2 x 150g pots Asda Extra Special Champagne Rhubarb Yogurt
- 2 Asda Meringue Nests, crumbled
- 170g pack raspberries
- 50g strawberries
- 2 level tsp icing sugar, plus extra for dusting
- Squeeze of lemon juice
Line two little dishes with cling film. Lightly whip the double cream, then fold in the rhubarb yogurt and crumbled meringue until well combined. Spoon the mixture into the prepared dishes and freeze for 2 hours 30 minutes or until semi-frozen. Any leftover mix can be frozen in a plastic container.
Meanwhile, make the berry sauce. Blend 50g raspberries and the strawberries with the icing sugar and lemon juice in a food processor. Pass through a sieve to remove any seeds. Set aside.
Turn the parfaits out on to serving plates and remove the cling film. Arrange the rest of the raspberries on top and drizzle with the berry sauce. Dust with icing sugar, to serve.
Please drink responsibly. For the facts, visit drinkaware.co.uk.