As usual, what I used is in italics because you just know that I tweaked the recipe ..... again.
2 punnets raspberries (1/3 of what we picked last time - defrosted)
150g custard (440g tin because there was alot juice)
150g Greek style natural yoghurt (plus 2-3 dollops to thicken)
1/2t caster sugar (none, we're sweet enough!!)
I blended everything together in the real recipe and then added the extra custard & yoghurt to thicken it, because there was alot of raspberry juice and it was a bit runny.
Took about 5 minutes to make!