ingredients
serves 4
12 ounce low fat natural yoghurt
2 level tablespoons cocoa, sifted
1 level tablespoon Confectioner’s sugar, sifted
8 ounce fresh raspberries, or frozen raspberries, thawed
2 ounce blanched almonds, finely chopped and lightly toasted
4 mint sprigs for decoration
method
1. Whisk the yoghurt, cocoa and Confectioner’s sugar until blended.
2. Set aside 4 of the raspberries. Spoon one third of the yoghurt mixture into 4 tall glasses, put half the raspberries on top, and sprinkle on half the toasted almonds.
3. Repeat these layers in each glass, then finish with the remaining yoghurt mixture. Put in the refrigerator to chill for 1 - 2 hours. Garnish each parfait with a raspberry and sprig of mint just before serving.
