Crushed Raspberry Creams

Directions

1. 1
   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.
2. 2
   In a separate bowl fold the creme fraiche and yogurt together with the remaining sugar and the meringue pieces.
3. 3
   Divide the raspberries among four small glasses, top with the creamy meringue mixture.
4. 4
   The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.