• 1/4 cup boiling water
  • 3 teaspoons powdered gelatine
  • 3 egg whites
  • 2 tablespoons caster sugar
  • 550g tub reduced-fat (98% fat-free) strawberry yoghurt (see note)
  • 250g strawberries, hulled, halved
  • Step 1 Place boiling water in a small heatproof jug. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside for 10 minutes to cool.
  • Step 2 Using an electric mixer, beat egg white and sugar until soft peaks form.
  • Step 3 Place yoghurt in a bowl. Gradually add gelatine mixture, whisking until well combined. Fold egg white mixture through yoghurt mixture until just combined. Spoon mixture into a 6 cup-capacity bowl. Cover. Refrigerate for 4 hours or until set.
  • Step 4 Top mousse with strawberries. Serve.