Raspberry whip

Raspberry whip


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

Debba B

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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