INGREDIENTS

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

HOW TO MAKE IT

1. Finely puree the raspberries, then sieve. Mix the raspberry puree with yogurt and vanilla sugar.
2. 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.
3. Remove the frozen parfaits from the freezer. Garnish with some fresh raspberries, mint and wafer bits and sprinkle with some powder sugar before serving.