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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.
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