These melt-in-the-mouth pots will go down a treat on a summer’s day
About Time
- Prep Time  30 mins
Ingredients
- 400g fresh strawberries, hulled
- 1 level tbsp sweetener granules
- ½ x 11.5g sachet strawberry sugar-free jelly crystals
- 2 tsp vanilla extract
- 2 x 115g pots Müllerlight Greek Style Strawberry yogurt
- 2 medium egg whites*
- Fresh basil leaves, to decorate
Instructions
- Add half the strawberries and all the sweetener to your food processor, and whizz until smooth. Strain through a sieve into a pan and sprinkle over the jelly crystals. Put the pan over a very low heat and stir gently, until the crystals have completely dissolved. Take off the heat and leave to cool to room temperature. Once cooled, stir the vanilla extract and yogurt through the strawberry mixture until combined.
- In a clean glass bowl, beat the egg whites with an electric hand whisk until they form stiff peaks. Stir 1 tbsp of the whites into the strawberry mixture to loosen it, then gently fold in the rest one third at a time, being careful not to knock out too much air.
- Divide the mixture equally between 4 large dessert glasses or ramekins. Chill for at least 4 hours, or overnight if you can.
- When you’re ready to serve, finely dice the rest of the strawberries, add to the mousses, and scatter over the basil leaves.
