Extra Light Mousse with Berries

Extra Light Mousse with Berries
20 Mins
Prep time
20 Mins
Cooking time
Serves 6

What you need

  • 4 egg whites
  • 50g caster sugar
  • 220g tub PHILADELPHIA Extra Light Spreadable Cream Cheese
  • 400g (1 1/2 cups) natural yoghurt, drained
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries
  • 2 tablespoons icing sugar
  • 1 teaspoon orange blossom water
  • rind and juice of 1 orange
  • 1/2 cup toasted muesli, for sprinkling

How to make it

  1. BEAT egg whites on high speed with an electric mixer for 5 minutes or until egg whites form stiff peaks. Gradually beat in the sugar for 3-4 minutes or until sugar has dissolved and mixture is white, thick and glossy.
  2. BEAT PHILLY, yoghurt and vanilla in a separate bowl until smooth and combined. Add egg whites to PHILLY mixture and gently fold through.
  3. SPOON mixture into 6 serving glasses and refrigerate for 2 hours. Place berries, icing sugar, orange blossom water, rind and juice into a bowl and toss until sugar has dissolved. To serve, top mousse with berries and sprinkle with muesli.