Ingredients
1. Raspberry coulis (for garnish)
2. pure vanilla extract (1tsp)
3. plain organic or low fat natural yogurt (1c about 8 ounce)
4. egg whites (2)
5. sugar (2/3c)
6. heavy cream (1c)
7. fresh raspberries (for garnish)

Method of preparation:-
1. Take a large bowl, mix 1/3 cup of sugar and cream in it. Beat soft cream in it until the soft peaks get form. Keep it aside.

2. Take a large bowl beat egg whites in it with an electric mixer until the soft peaks get form. Mix the rest of 1/3 cup of sugar by adding 1 tablespoon at a time and beat it well until the egg whites form shiny and hard peaks. Add the beaten egg whites and cream mixture into the yogurt and then add vanilla in it.

3. Take 6 coeur a la crème molds or 1 large; line them with double thickness of damp cheesecloth. Leave the excess to hang over the edge of the molds. Put the cream mixture in the molds and set them over a large plate to drain. Fold the excess cheesecloth over the cream mixture and cover it with plastic wrap.

4. Place it in the refrigerator for about 24 hours. Now remove the plastic cover and invert the molds over the plates. Then remove the cheesecloth and invert it on large plate. Now serve it in separate dessert bowls with a scoop of ice-cream. Decorate it with raspberry coulis and few fresh raspberries.

Number of servings – 6