100g if fresh raspberries, plus extra to serve
100 g quark
5 tbsp artificial sweetener
1 tsp vanilla extract
2 x 190 g pots Mullerlight raspberry & cranberry yogurt
1 x 15g saceth of gelatine
1 large egg white
Press the raspberries through a sieve using the back of a spoon to extract the pulp and juices and discard the remaining seeds.
Place the quark, sweetener, vanilla extract and yogurt into the food processor and stir in the raspberry mixture, along with the gelatine that has been dissolved in 8 tablespoons of hot water.
Process until smooth.
Beat the egg white until softly peaked, and fold into the raspberry miscure using a metal spoon.
Divide into four bowls, and chill for a minimum of 6 - 8 hours.
Serve garnished with fresh raspberries, and a mint leaf if desired.