This delicious dessert is simple to make, uses only a few ingredients and tastes divine!


  • 400g fresh raspberries
  • 2 tsp vanilla bean paste
  • seeds from 5 cardamon pods, crushed using a pestle and mortar
  • 300ml double cream
  • 1-3 tbsp icing sugar
  • 500ml thick Greek yogurt
  1. Using a blender, blitz all the raspberries with the vanilla bean paste and crushed cardamon seeds until smooth.
  2. Using an electric hand whisk, whisk the double cream and icing sugar until stiff peeks form, then gently fold in the yogurt, one-third at a time.
  3. When all, the yogurt is folded in nicely, fold in half the raspberry sauce, to keep as much air in the mixture as possible.
  4. When incorporated, fold in the remaining raspberry sauce.
  5. Divide the mixture among 6-8 glasses or dessert bowls. Place a raspberry on top of each serving.
  6. Refrigerate for at least 2 hours to firm up, or serve immediately if you can’t wait!

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