- Place mixed berries, sugar, raspberry jam and rosewater into a food processor and pulse to puree. Strain to remove pips and set aside. Reserve 1/2 cup of the berry mixture.
- In a large bowl, beat the cream until soft peaks form. Fold through Greek yoghurt and berry mixture. Spoon into serving glasses and top with reserve berry mixture. Chill until serving time. Serve with extra berries and slices of almond bread.
Source: that's life! TEST KITCHEN
Photo: RICHARD WHITBREAD