750g/1lb 10oz icing sugar
400g/14oz caster sugar
2 litres/3½ pints double lactose free cream
3 litres/3½ pints plain lactose free yogurt
Place a third of the raspberries in a food processor with the icing sugar and blend to make a purée.
You may have to do this in batches.
Chop the remaining fruit and place in a large bowl, sprinkle over the caster sugar and set aside.
Whip the lactose free cream in a very large bowl until soft peaks have formed then stir in the lactose free yogurt, chopped raspberries and the purée.
Spoon into large bowls and refrigerate until ready to serve.
Recipe adapted from: Good Food