3/4pt/425ml double cream 1/4pt/150ml thick Greek yoghurt 2 Tbs. sugar, or to taste 1 Tbs. fresh mint, finely chopped 2 papayas good squeeze of lemon juice
Instructions
1) Whip cream to soft peaks. Fold in yoghurt, sugar and mint.
2) Peel, seed and chop papayas. Whizz in a blender to make a puree. Add lemon juice. Stir half of this through the cream mixture to give an even pale orange color. Then fold the rest in loosely to give rippled effect.
3) Divide between 4 sundae glasses and swirl up the top. Decorate with mint sprigs.
