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Raspberry marshmallow mousse

  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings


  • 1 x 250g pkt Pascall Vanilla & Raspberry Marshmallows
  • 200ml extra light thickened cream (see note)
  • 130g (1/2 cup) low-fat vanilla yoghurt
  • 2 x 125g punnets raspberries


  • 1
    Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
  • 2
    Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
  • 3
    Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
  • 4
    Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.

Source: taste.com.au


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