Black Currant Pudding

1. 1

   Puree the black currants and strain. Stir the sugar and lemon juice into the puree.

2. 2

   WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.

3. 3

   Beat the egg whites and fold into the fruit mixture.

4. 4

   Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.

No additional tips available.