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For the sauce

Nutrition: per serving

  • kcal576
  • fat43g
  • saturates24g
  • carbs43g
  • sugars28g
  • fibre3g
  • protein7g
  • salt0.21g
    low

Method

  • step 1

    Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.

  • step 2

    Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.

  • step 3

    To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

Recipe from Good Food magazine, July 2005

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A star rating of 3.5 out of 5.4 ratings
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