This healthy dessert treat is perfectly portioned and extremely delicious.
Combine the water and gelatin in a small jug and stir until gelatin dissolves.
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.
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.
Drizzle over passionfruit pulp to serve.
This recipe was provided by Weight Watchers.
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