Ingredients:
mint leaves
250g/9oz raspberries, pureed and sieved plus a little icing sugar
4 meringues
Rind and zest of 2 oranges
450g/1lb strawberries, hulled
225g/7.5oz creme fraiche, low fat or Greek yoghurt
Method
1. Crumble the meringues
2. Toss with the creme fraiche and the halved strawberries
3. Stir in the rind and zest of the oranges
4. Pile into the individual glasses or into 1 large pretty dish
5. Drizzle with the raspberry puree
6. Scatter with the lemon balm or mint leaves