Frozen Berry Yoghurt
250 g (9 oz) fresh or frozen mixed berries
3 x 200 g (7 oz) tubs low fat vanilla yoghurt
2 egg whites
2 tablespoons pure floral honey
1. Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside.
2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined.
3. Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen. Serve in scoops.