About this recipe:Taste the season with this delicious summer dessert perfect for all ages. Use local in-season fruits like strawberries and raspberries for best results. We usually serve these fruit pots in ramekins, however if you want to make a real statement you can use martini glasses!
300ml double cream
500g Greek yoghurt
110g strawberries, sliced
110g raspberries, sliced
6 tablespoons light brown muscovado sugar
sprig fresh mint, to decorate
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Extra time:4hr chilling › Ready in:4hr10min
In a bowl, whisk the double cream until it becomes light and fluffy. Fold in the Greek yoghurt and set aside.
Divide the fruit equally into the 6 ramekins. Spoon in a layer of yoghurt cream to the top of the ramekin. Sprinkle a generous amount of muscovado sugar over the top of each ramekin.
Transfer the fruit pots to the fridge, to chill for at least 4 hours until the muscovado sugar has dissolved. Decorate with a sprig of fresh mint and serve.