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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225g natural yoghurt
2 tablespoons clear honey
2 egg whites
fresh mint leaves, to decorate
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Method Prep:10min › Ready in:10min
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.
The next day, remove from the fridge, decorate with fresh mint and serve.