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Ingredients
Raspberry Mousse
3 teaspoons gelatine
1 cup (250 g/8 oz) low-fat vanilla yoghurt
2 × 200 g (6½ oz) tubs French Vanilla Fruche or low-fat fromage frais
4 egg whites
150 g (5 oz) fresh or frozen, thawed, raspberries, mashed
fresh raspberries and mint leaves, for serving
Method
1. Sprinkle the gelatine in an even layer onto 1 tablespoon water in a small bowl and leave to go spongy. Bring a small pan of water to the boil, remove from the heat and place the bowl in the pan. Stir until clear and dissolved.
2. In a large bowl, stir the vanilla yoghurt and fruche together, then add the gelatine and mix well.
3. Using electric beaters, beat the egg whites until stiff peaks form, then fold through the yoghurt mixture. Transfer half to a separate bowl and fold the mashed raspberries through.
4. Divide the raspberry mixture into the bases of 4 long glasses or serving bowls. Top with the vanilla mixture. Refrigerate for several hours, or until set. Decorate with fresh raspberries and mint leaves.
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