Wednesday, December 16, 2015

Slimming World's iced raspberry and orange parfait

Serves: 8

Prep time:

Total time: plus freezing

syns : free 


  1. 400g fresh or frozen raspberries (slightly thawed if frozen), plus fresh raspberries to decorate
  2. finely grated zest of 1 orange
  3. 4 tbsp sweetener
  4. 4 x 175g pots Muller Light Vanilla yogurt
  5. 3 egg whites*
  6. fresh mint sprigs, to decorate 


  1. Brush a 1.5kg loaf tin with water and line with cling film, smoothing the film into the corners and leaving the excess to overhang the tin.
  2. Put the raspberries into a food processor with the orange zest and 1 tablespoon of sweetener. Whizz until you have a purée, then add the yogurts and whizz briefly to combine.
  3. Transfer to a large bowl.
  4. In a clean bowl, whisk the egg whites until they’re just holding their shape. Whisk in the remaining sweetener a little at a time until you have a stiff glossy mixture, then gently fold into the yogurt.
  5. Spoon the mixture into the prepared tin and carefully fold the overhanging film over the top. Freeze overnight.
  6. About 20 minutes before you want to eat, dip the tin very briefly in hot water and turn out on to a plate. Leave in the fridge to soften slightly.
  7. Decorate with fresh raspberries and mint sprigs and slice thickly to serve. 

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