250g fresh raspberries
25g caster sugar
140g mini marshmallows
200ml lactose free double cream
Put all but 2 raspberries into a pan along with 100ml water and the sugar.
Over a medium heat, cook raspberries until soft enough to mash, about 3 mins.
Take off the heat and squash the berries, using a fork, until pulpy.
Add the marshmallows, then stir them into the hot raspberries until they dissolve. Leave to cool.
Whip the lactose free cream until it holds its shape. Fold the lactose free cream into the cooled raspberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set.
Cut the reserved raspberries in half and use to decorate.
Recipe adapted from: Good Food