Sticky chicken with mango couscous
A great source of iron and vitamin C, low fat and counts as 1 of 5-a-day
Crushed raspberry creams
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 50g golden caster sugar
- 2 x 125g/4.5oz punnets raspberries
- 200g tub half-fat crème fraîche
- 150g tub Total 0% Greek yogurt
- 3 meringuesshells, either bought or homemade, broken into large pieces
Nutrition: per serving
- kcal214
- fat8g
- saturates5g
- carbs31g
- sugars25g
- fibre2g
- protein7g
- salt0.23glow
Method
step 1
In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
step 2
Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
