Katie Bishop is back with another recipe to make your mouth water. This month, she’s developed a recipe for January with ‘health’ at its core.
I’m so grateful to her for doing this – I really hope you enjoy it!
This is a bit of a cheat’s mousse really, but it tastes and looks great, and is a perfect last minute pudding when you need one.
Cook’s tip: agave is a natural sweetener and is now available in most supermarkets. It’s much lower in calories than sugar, so it makes a great alternative if you are trying to reduce your intake. It also works well in hot drinks, on cereals and in cocktails!
NB: This recipe contains raw egg, so please be aware that it is not suitable for the elderly, young children, or those with a compromised immune system.
Preparation time: 10 minutes plus chilling
Serves: 4 people
175g fresh raspberries, plus extra to serve
1 ½-2 tbsp agave (or 25-50g caster sugar), to taste
1/2 tsp vanilla bean paste or extract
125g fat free strained Greek yogurt
2 large egg whites
Let’s get cooking …
1. Mix the raspberries with the agave (or 25g sugar), vanilla and yogurt in a large bowl, crushing the fruit thoroughly with the back of the spoon as you go. Taste for sweetness.
2. Whisk the egg whites in a separate bowl until forming firm peaks – you should be able to turn the bowl upside down without any falling out!
3. Add the egg white to the raspberry mixture and fold in gently until combined. Add extra agave (or sugar) to sweeten, if needed.
4. Spoon into 4 small serving dishes or glasses, decorate with extra raspberries and serve immediately, or cover and chill for up to 30 minutes.
Katie will be back next month with something else delicious to try.