freezing time4 hr.
- Finely puree the raspberries, then sieve. Mix the raspberry puree with yogurt and vanilla sugar.
- Whisk the egg whites with a pinch of salt till firm. Gradually add sugar. Add the whisked egg mix to the raspberry yogurt mix. Fill 6 XS mini heart-shaped dishes to the edge with parfait and leave in the freezer for 4 hours.
- Remove the frozen parfaits from the freezer. Garnish with some fresh raspberries, mint and wafer bits and sprinkle with some powder sugar before serving.
400 g fresh raspberries
250 g Greek creamy yogurt
2 packets of vanilla sugar
2 egg whites
75 g sugar
As many fresh raspberries, wafer bits and as much mint as you'd like for garnishing
Powder sugar for sprinkling