Cherry Mousse

Ingredients

1 egg
2 tablespoons powdered gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice
225ml/8fl oz boiling water
450g/1lb fresh cherries, pitted
225ml/8fl oz low-fat Greek-style yogurt
150g/5oz granulated sugar

• Combine the egg, gelatine, cornflour, cranberry juice and 1 tablespoon cold water. Stir well to blend. Add the boiling water, and mix together thoroughly.
• Puree the cherries in a blender or food processor, add the gelatine mixture, yogurt and sugar, and blend until smooth.
• Chill for 4–6 hours to set. Blend again just before serving.
• Serves 6