Such a delicious, healthy dessert….cranberry juice and raspberries are both loaded with antioxidants to help you glow from within.
50ml (2 fl oz) cranberry juice, 50g (1.75 oz) sugar, 400g (14 oz) raspberries plus extra to decorate! 100ml (3.5 fl oz) creme fraiche plus extra to decorate, 4 springs of mint to decorate
In a blender, combine cranberry juice, sugar and raspberries. Cover and process until blended, then strain and discard the raspberry seeds. Stir the creme fraiche into the puree. Cover and refrigerate for at least 2 hours. To serve, our into bowls and top each one with a swirl of creme fraiche, a raspberry and a sprig of mint!
For an even healthier version, substitute stevia for sugar, and soya yoghurt for creme fraiche.
from The Vintage Tea Party Book by Angel Adoree