Berry Yoghurt Pops
Points per Serve: 1/2
1 eggwhite (from 50g egg)
1 tbsp caster sugar
1 x 200g tub Nestle diet Strawberry yoghurt
1 x 200g tub Nestle diet Vanilla flavoured yoghurt
1/2 cup fresh or frozen raspberries
1. Use an electric beater with a whisk attachment to whisk the eggwhite in a clean, dry medium bowl until stiff peaks form. Add the sugar and whisk until thick and glossy.
2. Scoop the yoghurts into separate bowls. Add half the eggwhite mixture to each and fold in. Add the raspberries to the vanilla yoghurt mixture and fold in.
3. Divide the two yoghurt mixes among six 80ml capacity ice-cream moulds. Tap the moulds on the bench to settle the mixture. Insert ice-cream sticks and freeze for 4-6 hours or until set.
4. To serve, dip the moulds in hot water for 5-10 seconds, then gently ease out of the moulds by pulling on the sticks. Serve immediately.