RASPBERRY AND GINGER SUNDAE

RASPBERRY AND GINGER SUNDAE
This is an easy dessert to make, yet it tastes really good. Spicy ginger, sweet raspberries and creamy creme fraiche make a gatifying blend of flavours and contrasting textures.
(serve 4)

INGREDIENTS
For the biscuit base.
1.  175g ginger biscuits, crushed
2.  55g reduced-fat spread, melted
For the topping
1.  225g half-fat creme fraiche
2.  2 small pieces stem ginger, finely chopped
3. 3tbsp granulated sweetener
4. 300gms fresh raspberries

METHOD
1.Mix the crushed biscuits with the reduced -fat spread and spoon into 4 individual trifle or sundae dishes.
Chill for 30 minutes or until firm.
2.Mix the creme fraiche with the chopped ginger and 2tbsp of the sweetener, then spoon it over each crushed biscuit base.
3.Top with the raspberries, sprinkle over the remainder of the sweetener and chill again before serving.