Nutritional Information (per serving)
Calories: 145
Protein: 5g
Fat: 9g
Saturated: 5g
Cholesterol: 3mg
Carbohydrate: 13g
Sugars: 10g
Fiber: 2g
Sodium: 52mg
Ingredients
(Serves 4) 80g 70% cocoa chocolate
2 egg whites
2 teaspoons sugar
4 tablespoons/70g plain yogurt
30 raspberries (appox 95g)
1 Break chocolate into a pirex jug and gently heat the jug in saucepan of water. When the chocolate is fully melted take the jug out of the saucepan and allow it to cool for a few minutes.
2 Separate the egg yokes from the white. Add the sugar to the whites and whisk them until they become firm and form soft peaks as the whisk is removed.
3 Add the chocolate to the yogurt and mix them together well.
4 Fold the egg white into the chocolate yogurt and then spoon the mixture into ramekins or what ever bowls or glasses you have to hand. Refrigerate the mixture for 2 hours to allow it to set.
5 Just before serving arrange the raspberries on top and use a potato peeler to create chocolate shavings for decoration.
