Ingredients

Step by step

1. In a medium bowl, whisk together the cream, 4 tablespoons of the icing sugar, Greek yogurt and vanilla until smooth and thick.
2. Slightly mash half the raspberries in a small bowl with the remaining icing sugar. Keep the rest whole.
3. Divide half the whole raspberries between 6 tumblers and add 2 teaspoons of granola to each.
4. Dollop the yogurt mixture equally into each glass and spoon over the crushed raspberries. Top with the remaining granola and raspberries. Chill, covered, until serving. Garnish with mint to serve. 
   Tip

   Use gluten-free granola if required