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.
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