Instructions

1. Put the raspberries into a blender and blend until smooth. Then, put the raspberry purée and gelatine into a small pan, stir over a low heat until the gelatine dissolves, and set aside to cool.
2. Put the yoghurt and EQUAL SPOONFUL into a bowl, stir in the cooled gelatine/raspberry mixture.
3. Beat the egg whites in a clean dry bowl until stiff peaks form. Fold through the gelatine/raspberry mixture. Spoon the mixture into a medium lined dish or divide evenly among 10 individual glass dishes and chill for 4 hours or until set.