This low-fat dessert is light and refreshing, easy to make and particularly delicious to celebtrate the summer months.
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- Sprinkle the gelatine over 1 tablespoon of water in a small heatproof bowl and leave to go spongy. Put the bowl in a saucepan of just boiled water, off the heat (the water should come halfway up the bowl). Stir until dissolved. Cool.
- Combine the vanilla yoghurt and fromage frais dessert in a large bowl, then add the cooled gelatine and mix well.
- Beat the egg whites until stiff peaks form, then fold through the yoghurt mixture until just combined. Transfer half the mixture to a separate bowl and fold in the mashed raspberries.
- Divide the raspberry mixture among four tall glasses, then top with the vanilla mixture. Refrigerate for several hours, or until set. Decorate with extra fresh raspberries and mint leaves.
You can make this with frozen berries, but remember to thaw them before you use them.