Raspberry Marshmallow Mousse



  • 1 x 250g packet vanilla & raspberry marshmallows
  • 200ml extra light thickened cream
  • ½ cup low fat vanilla yoghurt
  • 250g 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 ¾ 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.