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Ingredients
Very berry
250 g (1 cup) low-fat strawberry yoghurt
125 ml (½ cup) cranberry juice, chilled
250 g strawberries, hulled and quartered
125 g frozen raspberries
Method
1. Combine the yoghurt and cranberry juice in a blender. Add the quartered strawberries and 80 g of the raspberries. Blend until smooth.
2. Pour into chilled glasses and top with the remaining frozen raspberries. Serve with a spoon as it is quite thick.
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