Ingredients
Method
A bit of this, a bit of that
- 150g fresh raspberries
- 150g Onken Raspberry Yogurt
- 15g sherbet
- 2 egg whites
- 40ml raspberry coulis (raspberry fruit puree)
- Extra raspberries to garnish
Step-by-step
- 1 In a large bowl crush the fresh raspberries using the back of a fork. Add the raspberry yogurt and sherbet and mix well.
- 2 In a separate bowl whisk the egg whites using an electric whisk until stiff peaks.
- 3 Using a large metal spoon fold the whipped egg white into the raspberry mixture in 3 additions being careful to keep the mixture aerated.
- 4 Divide the raspberry coulis between 2 tall serving glasses. Spoon the raspberry sherbet mixture on top. Garnish with extra raspberries and serve immediately.
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