- 10 g powdered gelatine or 2 gelatine leaves
- 2 T hot water
- 2 egg whites
- ½ t cream of tartar
- 100 g sugar
- 2 cups natural yoghurt
- plum sorbet, for serving
Stir the gelatine into the hot water until dissolved.
Beat the egg whites and cream of tartar to form stiff peaks, then beat in half the sugar. Mix together the diluted gelatine, lemon juice, yoghurt and remaining sugar.
Gently fold in the beaten egg-white mixture. Pour into serving glasses and refrigerate for at least 3 hours, or until set.
Serve each glass with a generous scoop of plum sorbet.
Cook’s tip: Try raspberry sorbet as an alternative.
Per serving: 992.1kJ, 11g protein, 2.6g fat, 46.5g carbs