Raspberry Mousse

Raspberry Mousse

  • Ingredients

  • 150g fresh or frozen raspberries

    4 tsp gelatine

    500g reduced fat mixed berry yoghurt

    ¾ cup EQUAL Spoonful

    4 egg whites


  1. Put the raspberries into a blender and blend until smooth. Then, put the raspberry purée and gelatine into a small pan, stir over a low heat until the gelatine dissolves, and set aside to cool.
  2. Put the yoghurt and Equal Spoonful into a bowl, stir in the cooled gelatine/raspberry mixture.
  3. Beat the egg whites in a clean dry bowl until stiff peaks form. Fold through the gelatine/raspberry mixture. Spoon the mixture into a medium lined dish or 1divide evenly among 10 individual glass dishes and chill for 4 hours or until set.

Nutritional Information

Energy 300kJ (70Cal)

Protein 4.8g

Fat, Total 0.7g

- Saturated 0.4g

Carbohydrate, Total 10.9g

- Sugars 9.2g

Dietary Fibre 0.8g