Servings: 3

500 gm  tub fat free fromaige frais or fat free natural yoghurt 500 gm  tub fat free fromaige frais or fat free natural yoghurt
I sachet Hartley’s  sugar free jelly crystals I sachet Hartley’s  sugar free jelly crystals
1/4 pint boiling water ¼ pint boiling water
1/4 pint cold water ¼ pint cold water
2 egg whites whisked until stiff using an electric whisk. 2 egg whites whisked until stiff using an electric whisk.

Dissolve the jelly crystals in the ¼ pint boiling water, when dissolved add the ¼ pint cold water. Then add the jelly liquid about a ⅓ at a time whisking through the fromage  frais or yogurt with a hand whisk until all mixed in. Add ½ of the whisked egg whites until well mixed again using the hand whisk, then add in the other half and repeat. Either put in a serving bowl or 3 individual dishes and put in fridge to set.