Raspberry whip

    This lovely raspberry whip is just perfect by itself or included in a parfait or as a cooling addition to a warm crumble.

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    Serves: 4 

    • 450g raspberries
    • 225g natural yoghurt
    • 2 tablespoons clear honey
    • 2 egg whites
    • fresh mint leaves, to decorate

    Prep:10min  ›  Ready in:10min 

    1. Blend the raspberries in a food processor then add the yoghurt and honey and blend until smooth. In a separate bowl, whisk the egg whites until stiff then fold into the mixture using a metal spoon. Pour the mixture into serving glasses and chill over night.
    2. The next day, remove from the fridge, decorate with fresh mint and serve.
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