Strawberry Mousse

Yield: 4-6 Servings
Prep Time: 10 mins
Cook Time: mins
Difficulty Level: 1/5

Ingredients

• 2 tsps gelatin
• 2 tbsps hot water
• 2 egg-whites
• ¼ cup caster sugar
• 2 x 200 g tubs low-fat natural yoghurt
• 300 g packet frozen raspberries, thawed

Steps

01. Fresh blueberries and raspberries, to serve

02. In a small jug, whisk gelatin briskly into hot water with a fork until dissolved. Allow to cool.

03. Meanwhile, in a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating until sugar dissolves.

04. In a large bowl, whisk gelatin mixture into yoghurt. Fold raspberries through. Lightly fold in egg-whites.

05. Spoon mixture into serving glasses. Chill for 2 hours or until firm. Serve topped with fresh blueberries and raspberries.

In this recipe, it’s important to have the gelatine mixture and the yoghurt at a similar temperature, to prevent lumps forming. You can use other fresh or frozen berries of your choice.Photo: Bauer/Rob Shaw