Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
170ml essential Waitrose Double Cream
150g essential Waitrose Low Fat Greek Style Natural Yogurt
1 tbsp spiced rum
4 heaped tsp Tate + Lyle Light Muscovado Cane Sugar
4 chocolate biscuits or shortbread, to serve
1. Pour the cream into a large bowl. Using a hand whisk, softly whip the cream until just beginning to thicken, but without forming peaks. Fold in the Greek yogurt and the rum, and divide into 4 small glasses or ramekins.
2. Sprinkle the sugar over each, and place in the fridge until very well chilled. Serve with a shortbread biscuit.
Typical values per serving:
This recipe was first published in December 2014.