This healthy dessert treat is perfectly portioned and extremely delicious.


  • 60 ml tap water, hot

  • 3 tsp gelatin

  • 3 medium egg white

  • 1/4 cup(s) caster sugar, (55g)

  • 500g No added sugar, low fat Passionfruit Yoghurt

  • 150g frozen raspberries

  • 1 medium fresh passionfruit, pulp


  • 1.

    Combine the water and gelatin in a small jug and stir until gelatin dissolves.

  • 2.

    Use electric mixer to beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until think and glossy.

  • 3.

    Whisk the gelatin mixture into the yoghurt. Gently fold the egg white mixture through the yoghurt mixture in two batches until just combined. Layer raspberries and spoonfuls of yoghurt mixture in 6 serving glasses. Cover and place the fridge for 2 hours or until set.

  • 4.

    Drizzle over passionfruit pulp to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Weight Watchers SmartPoints Per Serve: 12

This recipe was provided by Weight Watchers.

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