"1 envelope of unflavored gelatin, white"
"1/4 cup of water (60 ml)"
"2 cups of natural yogurt (400 g)"
"1/2 cup of sugar (90 g)"
"2 egg whites at room temperature"
"oil for greasing"
"FOR THE SAUCE"
"2 cups of assorted frozen fruit - raspberry, blackberry or strawberry (300 g)"
"1/2 cup of sugar (90 g)"
"1 envelope of unflavored gelatin, white"
"1/4 cup of water (60 ml)"
"2 cups of natural yogurt (400 g)"
"1/2 cup of sugar (90 g)"
"2 egg whites at room temperature"
"oil for greasing"
"FOR THE SAUCE"
"2 cups of assorted frozen fruit - raspberry, blackberry or strawberry (300 g)"
"1/2 cup of sugar (90 g)"
"In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes"
"Bring to a boil in a bain-marie and stir until dissolved"
"In a large bowl, mix together the yogurt, sugar, and dissolved gelatin"
"Place on an ice bath with cold water and whisk constantly until it thickens slightly and reaches the consistency of raw egg white"
"Beat the egg whites until frothy, then fold them into the yogurt mixture and mix delicately"
"Pour into a 18 cm diameter decorative mold coated with oil"
"Cover with plastic wrap and refrigerate for about 4 hours or until firm."
"PREPARE THE SAUCE: In a large saucepan, combine the fruit and sugar and bring to a simmer over medium heat for 15 minutes"
"Let it cool and refrigerate for about 1 hour"
"To unmold, quickly submerge the mold in hot water (without wetting the mousse), run a knife around the edges, and invert onto a plate"
"Serve with chilled sauce."
"138 calories per serving"
