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fresh strawberries

375 g, (250g halved, plus 125g extra to serve)

caster sugar

¼ cup(s), (55g)

gelatine

1 tsp

99% fat-free plain Greek yoghurt

1½ cup(s), (360g)

egg white

1 medium

  1. Combine strawberries, 1 tablespoons water and 2 tablespoons sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until strawberries soften and start to release their juices.
  2. Process strawberry mixture in a food processor until smooth. Strain strawberry mixture into a large bowl.
  3. Place 2 tablespoons boiling water in a small bowl and sprinkle over gelatine. Whisk until gelatine has dissolved. Add gelatine to strawberry mixture and stir to combine. Stir in yoghurt.
  4. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 teaspoon at a time, beating until sugar has dissolved. Gently fold egg white mixture into strawberry mixture.
  5. Divide strawberry mixture among four 1-cup (250ml) capacity serving glasses. Cover with plastic wrap and place in fridge for 2 hours or until set. Serve topped with extra strawberries.



Modern twist: Raspberry & lime mousse: Swap strawberries for frozen raspberries. Add 1 teaspoon finely grated lime zest and 1 tablespoon lime juice to raspberry mixture in Step 2.

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