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Carefully halve a medium chocolate Easter egg: run a knife under hot water, pat dry, then press into the join of the egg to separate.
Mix 3 tablespoons raspberry preserve into 200g reduced-fat soft cheese, fold in 100ml whipped cream, then spoon into the egg halves.
Crumble over 1 meringue nest, sprinkle with 1 tablespoon apple pieces or freeze-dried strawberries, then finish with 1 tablespoon raspberry preserve. Half an egg serves two.
