Chocolate cups with Greek yogurt and raspberries

Ingredients

For 1 serving

• Dark chocolate 70%12 g
• Nonfat Greek yogurt100 g
• Raspberries40 g

Contains: lactose,

In season: June – September

Method

1. Break the dark chocolate into a small bowl and melt it in the microwave on medium power in 20–30 second bursts, stirring, until smooth and glossy.
2. Using a brush or the back of a teaspoon, spread the chocolate evenly inside 3 paper cupcake cases, over the base and up the sides.
3. Put the cases in the freezer for 15 minutes, until the chocolate is hard, then gently peel away the paper, starting from the rim.
4. Meanwhile rinse and dry the raspberries; fill the cups with the yoghurt and top with the raspberries.