250g low fat greek yoghurt
Juice and zest of one lemon
2 medium egg whites
100g caster sugar
Raspberries to decorate
Whisk the egg whites until stiff peaks - keep whisking and gradually add the sugar until you have a glossy meringue.
Mix the lemon juice and zest with the yoghurt and fold in the meringue.
Spoon into 4 glasses and top with as many raspberries as you like! Chill in the fridge for a couple of hours.
Best eaten on the day as the next day the fourth one had separated - was fine after a mix to combine again!
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2. Love Again - Rae Morris
3. Keep On Moving - Five