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Raspberry Yogurt Mousse

Serves 6


  • 250g Australian continental-style cottage cheese
  • 500g Australian raspberry flavoured yogurt
  • 1 tablespoon honey
  • 1 tablespoon gelatine
  • 1/4 cup hot water
  • 2 egg whites
  • 1/4 cup Australian thickened cream
Download Recipe (PDF)


  1. Beat cottage cheese until smooth, gradually adding the yogurt and honey. Dissolve gelatine in hot water and blend into yogurt mixture. Refrigerate for 10-15 minutes until mixture begins to thicken. Beat egg whites until stiff, beat cream until thickened and fold both into yogurt mixture. Pour into 6 serving glasses or bowls and refrigerate overnight.


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