Iced Yoghurt desert

Now for those of us who love ore ice cream and still crave for some thing a little more than just a plane yogurt this pudding is the one for you.  Now the thing to do is use just enough sugar to make it sweet and not t much.  Also to use a low fat yogurt as well or you would be missing the point of a low fat pudding. The only other thing is that this recipe uses raw egg whites that I know some people will not be happy about using but personally, I do not mind.

225g/ 8oz raspberries

1tdsp caster sugar or sweetener

2 egg whites

300ml/10floz low fat yoghurt

Now in this, I have used raspberries but you could use strawberries or peaches in fact any fresh fruity.  The only thing that you need to do is make it in to a smooth puree.

The best way to do this is blitz every thing together and then pass it through a sieve.  Now if you are doing some thing like this a word of advice it tap the side of the sieve with a spoon and not just press down on the puree to forces it through. If you just push it through you block the holes with pips and other bits making it hard to do.  By tapping the side use gravity and vibration.  Then add the sugar to the fruit and mix it in till it has dissolved

Once you have your puree then you need to whisk the egg whites until you have a good stiff peak.  Now if you like you can use dry egg white powder if you can get hold of it, but be carful . Read the side of the packet you do not want dry meringue powder that is full of sugar just egg white powder.

Now quickly add the yogurt fruit puree and egg white together.  Fold it together as gently as you can and then pour it in to a container.

Now place it in the freezer and wait until it is solid, it takes about 4 or 5 hours.  Then just before you are about to serve take it out of the freezer and let it soften before you scoop it in to a bowl.  Finally garnish it with some more raspberries.