Cranberries are usually associated with turkey at Christmas time. However, because these delicious berries have an interesting flavour, they can also be used to make some mouth-watering desserts.
ingredients
serves 4
60 g (2 oz) fresh or frozen cranberries
30 g (1 oz) granulated sugar
2 egg whites
60 g (2 oz) caster sugar
140 ml (1/4 pint) whipping cream
140 ml (1/4 pint) natural yoghurt
2 tbsps chopped fresh mint
method
1. Put the cranberries and the granulated sugar into a small, heavy-based pan.
2. Cook the cranberries slowly over a moderate heat, until they soften and the juice begins to run.
3. Set the cranberries aside to cool completely
4. Whisk the egg whites until they are stiff, but not dry
5. Gradually whisk in the caster sugar, whisking well between additions, until the egg whites are smooth and glossy and form stiff peaks.
6. Whip the cream until it is thick and combine this with the yoghurt in a large bowl.
7. Fold the egg whites carefully into the cream and yoghurt mixture.
8. Stir in the cooked, cooled cranberries and the chopped mint. Do not over-mix, as the dessert should look marbled.
9. Spoon into individual serving dishes.
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