- Ready in: 75 mins
- Serves: 6
- Price: 40p per serving
- 500g cherries, pitted (see tip) and halved
- 100g caster sugar
- 150ml double cream
- 150ml Greek yogurt
- 2tbsp raspberry jam
- Shortbread, mint leaves and a few extra whole cherries, to garnish
Put the cherries in a large pan with the caster sugar and 75ml water. Simmer gently, covered, for 10 mins. Drain and set aside to cool.
Whisk the cream until it forms soft peaks, then fold in the yogurt, jam and cooled cherries. Spoon the mixture into 6 glasses and chill for at least an hour.
Serve garnished with crumbled shortbread, mint leaves and whole cherries.