serves 4

15 minutes

ingredients

  • 450g raspberries
  • 3 tbsp Sweet Freedom FRUIT SYRUP
  • 300ml plant based double cream, chilled
  • 100ml plant based yoghurt, chilled
  • 400g peaches, tinned in juice or fresh (we puréed half of ours, but leave them all whole if prefer)⁠⁠

make

  1. In a pan over medium heat, warm the raspberries with the FRUIT SYRUP until soft and easy to mash with the back of a fork.
  2. Pour the chilled cream and yoghurt into a large bowl and use a whisk (or electric beaters or a food mixer) to beat it until it stands up in soft, droopy peaks. ⁠
  3. Gently fold the cooled fruit into the whipped cream.⁠⁠
  4. Put half of the whole peach slices into the bottom of 4 glasses then layer with the cream, peach purée, and a final drizzle of FRUIT SYRUP.

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