Three fast yoghurt desserts: (top) Raspberries with Oats; (centre) Strawberry Clouds; (bottom) Mango Brulee.

Ingredients

250g fresh strawberries
70g caster sugar
2 large egg whites
250g Greek yoghurt, chilled
Half a teaspoon natural vanilla extract

Directions

1 Rinse and dry the strawberries and hull them, reserving 4 whole ones for decoration. Put the hulled strawberries into a bowl, sprinkle with 1 tablespoon of the sugar and crush them with a fork.

2 In a large, dry mixing bowl, whisk the egg whites until they form a soft peak, then gradually add the remaining caster sugar, whisking well after each addition, to make a stiff meringue.

3 Add the yoghurt and the vanilla extract to the meringue and gently fold them in with a metal spoon.

4 Fold the mashed strawberries and their juice into the yoghurt mixture. Be careful not to mix them in too vigorously, as the light, airy texture will be lost.

5 Spoon the meringue into four 200ml glasses and decorate with the reserved strawberries. Serve them immediately, or chill
for 2 – 3 hours before serving.