Raspberry whip instant dessert

  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 10 minutes
  • Servings 10 portions
  • 100 g raw sugar
  • 300 g frozen raspberries (see Tips)
  • 2 tsp lemon juice
  • 2 egg whites
  • fresh berries or frozen berries of choice, to serve (optional)
  • per 1 portion
  • Calories 429.8 kJ / 102.3 kcal
  • Protein 2.2 g
  • Carbohydrates 21.3 g
  • Fat 0.1 g
  • Saturated Fat 0 g
  • Fibre 3.8 g
  • Sodium 24.2 mg

Preparation

  1. Place sugar into mixing bowl and mill 10 sec/speed 10.
  2. Add frozen raspberries and lemon juice and blend 15 sec/speed 5-10, increasing speed gradually from speed 5 to speed 10, mixing with aid of spatula.
  3. Insert butterfly whisk. Add egg whites and beat 2 min/speed 4 or until fluffy. Remove butterfly whisk. Divide between serving bowls and decorate with fresh or frozen berries of choice, to serve (optional - see Tips).

Tips & Tricks

  • You can use any frozen berries of choice in this recipe.
  • You can make this recipe up to 30 minutes in advance - simply store in the refrigerator until ready to serve.

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