Raspberry crunch sundae

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Serves: 4

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  • 10g soft brown sugar

  • 15g soft brown sugar

  • 50g muesli

  • 250ml low fat crème fraîche

  • 60g natural yoghurt

  • 1 tbsp water

  • 75g raspberries

  • 1 tbsp whiskey (optional)


  1. Place the muesli, sugar and water into a shallow frying pan and cook for 2 minutes until the sugar has dissolved and it starts to caramelise. Tip: watch carefully to ensure the mixture does not burn. Set aside and cool.
  2. Pour the crème fraîche into a bowl and mix in the yoghurt, whisky and soft brown sugar, whisk until glossy and smooth.
  3. Break up the muesli crunch into small pieces.
  4. Place some raspberries in the bottom of a glass then generously spoon the cream mixture on top followed by the muesli crunch.
  5. Repeat the layers - fruit, cream and muesli crunch again.

Handy Hint

Drizzle the top with honey for a truly indulgent finish.

Additional Information

  • Egg Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

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Your comments

  • KnackeredOfLeeds 18/08/10 09:29

    My kids are a bit young to do the caramelising but we used Jordans country crisp instead and it worked a treat.. not as grown up but..