charlottegrace1
Gold Member
Serves 4
You can use any fruit for this and this dessert can also be served slightly frozen.
225g fresh raspberries
50g caster sugar
2 egg whites
150ml 0% Greek yogurt
fresh mint to decorate
Gently heat the raspberries with the caster sugar in a saucepan over a low heat until the raspberries start to soften.
Remove from the heat and pour into a mixing bowl, and allow to cool
Whisk the egg whites until they form stiff peaks
Gently fold the yogurt into the raspberries and then fold in the egg white.
Spoon into individual serving bowl and decorate with fresh mint.
You can use any fruit for this and this dessert can also be served slightly frozen.
225g fresh raspberries
50g caster sugar
2 egg whites
150ml 0% Greek yogurt
fresh mint to decorate
Gently heat the raspberries with the caster sugar in a saucepan over a low heat until the raspberries start to soften.
Remove from the heat and pour into a mixing bowl, and allow to cool
Whisk the egg whites until they form stiff peaks
Gently fold the yogurt into the raspberries and then fold in the egg white.
Spoon into individual serving bowl and decorate with fresh mint.
