- 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.