This berry mousse is so simple to make. Just add blended berries and greek yogurt to whisked egg whites. Spoon into glasses and chill for 1-2 hours.
- 300g (10oz) mixed berries (such as raspberries, redcurrants, and blackberries)
- 75g (2½oz) golden caster sugar
- 500g pot Greek yogurt
- 2 medium egg whites
- 4 sprigs redcurrants, to decorate
Put the berries into a food processor with the sugar and blend together until smooth. Press through a sieve to remove the pips.
Stir in the Greek yogurt. Whisk the egg whites to soft peaks and fold into the yogurt/berry mixture.
Spoon into 4 glasses. Chill for 1-2 hours. Serve topped with a redcurrant sprig.
Use frozen berries and serve immediately as a soft-whip berry ice cream.