125g fresh or frozen raspberries 2 tablespoons CSR SMART 2 teaspoons gelatine 2 tablespoons cold water 1 cup milk 1 cup light cream raspberries and blueberries, for garnish
1. Combine raspberries and CSR SMART in a saucepan and stir over a medium heat for 2 minutes or until CSR SMART has dissolved. Cool completely in fridge.
2. Mix gelatine with cold water to form a gel, combine gelatine mixture and milk in a saucepan and stir over a low heat until gelatine is fully dissolved. Cool to room temperature. Add cream and raspberry mixture.
3. Pour into 6 x glasses or decorative teacups. Cover with plastic wrap and allow to set for 3 hours. Garnish with raspberries and blueberries.