Ingredients
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3 tsp powdered gelatin, bloomed in 1/4 cup ice water
2 1/4 cups low-fat passionfruit yogurt
3 None egg whites
3/4 cup granulated sugar
7 oz frozen raspberries, plus extra to serve
2 None passionfruit, pulp scooped out
Preparation
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Whisk bloomed gelatin into 1/4 cup yogurt. Gently heat until gelatin melts. Mix with remaining yogurt.
Whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until thick and glossy. Fold into yogurt until just combined. Fold in raspberries. Transfer to a large glass serving bowl. Decorate with extra raspberries and passionfruit pulp. Cover and chill for 2 hours, or until set.
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