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Fruity Yogurt Whip

Serves 6


  • 1 cup Australian skim milk
  • 2 eggs, separated
  • liquid sweetener to equal 2 tablespoons sugar
  • 1 tablespoon gelatine
  • 1/4 cup hot water
  • 200g tub Australian low fat banana yogurt
  • 1 x 420g can unsweetened apricots, drained
Download Recipe (PDF)


  1. Pour milk into top of double boiler. Heat until bubbles appear around edges. Beat egg yolks and pour into milk, stirring to blend. Return to double boiler. Stir constantly until custard coats back of spoon. Remove from heat and allow to cool. Add liquid sweetener. Dissolve gelatine in water. Fold gelatine and yogurt into custard. Chill until almost set. Beat egg whites until stiff. Fold into yogurt mixture. Spoon into 6, 1/2 cup serving glasses. Chill to set. Serve with apricots.

Nutritional Information

Nutrients per serve:
Energy (kj) 523
Fat, Total (g) 2.1
Sodium (mg) 0
Calcium (mg) 200
Iron (mg) 0


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