Monday No Bake - Lemon Yoghurt Mousse

I have spoken about pairs of recipes I make and after making the chocolate creme brulees I searches for a recipe to use up egg whites that wasn't meringues and then kind of adapted what I had in the fridge to make this mousse.

Ingredients:
250g low fat greek yoghurt
Juice and zest of one lemon
2 medium egg whites
100g caster sugar
Raspberries to decorate

Method:
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!

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. These Boots Are Made For Walking - Nancy Sinatra
2. Love Again - Rae Morris
3. Keep On Moving - Five