50g golden caster sugar
2 x 125g/4½ oz punnets raspberries
350g tub lactose/dairy free cream
3 meringues shells, either bought or homemade, broken into large pieces
In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole.
In a separate bowl fold the lactose/dairy cream together with the remaining sugar and the meringue pieces.
Divide the raspberries among four small glasses, top with the creamy meringue mixture.
The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Recipe adapted from: Good Food