Clandeboye Fruit Delight
- 450g Clandeboye Greek Style Yoghurt
- 250ml Double Cream
- 1 pack of good quality store bought meringue nests
- For the Fruits:
- 500g/8 ½ oz summer fruits (You can use fresh or frozen fruits of your choice)
- 40g/1oz caster sugar
- Juice ½ lemon
Main InstructionsBack To All Recipes
- Leave to cool.
- To assemble the Clandeboye Fruit Delight, first very softly whip the cream until it just holds soft peaks and gently fold in the Clandeboye Greek yoghurt. Roughly break the meringues into a large bowl. The pieces should be quite large, not like dust. Add the yoghurt mixture and remaining fruits. Fold loosely together using a large spoon. Don’t over-mix before finally scooping into 6 serving dishes layering with the fruit puree.