- 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
Fresh blueberries and raspberries, to serve
In a small jug, whisk gelatin briskly into hot water with a fork until dissolved. Allow to cool.
Meanwhile, in a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating until sugar dissolves.
In a large bowl, whisk gelatin mixture into yoghurt. Fold raspberries through. Lightly fold in egg-whites.
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