1 jar of Roots & Wings Organic Lemon Curd
500g tub of Greek Yoghurt
200g (8oz) punnet of Organic Raspberries
1 tablespoon Icing Sugar
Put the Lemon Curd and yoghurt into a bowl. Fold gently together for a rippled effect. Divide the mixture between four glasses and chill.
In a bowl mix the raspberries and icing sugar together and then gently crush the raspberries, keeping four aside for decoration. Then spoon the crushed raspberries with their juices over the chilled mix, top with the whole raspberry and serve. The pots are delicious as they are or even more deluxe with a shortbread on the side.