Yogurt ring with tropical fruit







Cook Time

00-00 Min


  • 175ml/6fl oz tropical fruit juice
  • 1 tablespoon powdered gelatine
  • 3 egg whites
  • 150g/5oz low-fat Greek-style yogurt
  • jinely grated zest of 1 lime

For the filling

  • 1 mango
  • 2 kiwi fruit
  • 12 cape gooseberries
  • juice of 1 lime
  • Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat gently until the gelatine has dissolved.
  • Whisk the egg whites in a bowl until they hold stiff peaks. Continue whisking hard, while gradually adding the yogurt and lime zest. Continue whisking hard, and pour in the hot gelatine mixture. Mix in well, and quickly pour the mixture into a 1.5-litre/2 1⁄2pt ring mould. Chill the mould iuntil set. The mixture will separate into two layers.
  • For the filling, halve, stone, peel and dice the mango. Peel and slice the kiwi fruit. Remove the outer leaves from the gooseberries and cut in half. Toss all the fruits together, and stir in the lime juice.
  • To serve, run a knife around the edge of the ring to loosen the mixture. Dip the mould quickly into cold water, then invert onto a serving plate. Spoon all the fruit into the centre of the ring, and serve immediately
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