You can keep diabetes under control by eating smart. This Strawberry Mousse uses low-fat yoghurt, which studies show may help prevent type 2 diabetes.
4-6 Servings
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  • 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

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