NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

1 large egg white

0.75 cup fresh raspberries

1 tsp unflavored gelatin

1 tsp vanilla extract

1 tsp monk fruit sweetener

0.13 tsp cream of tartar

1 tbsp water

PREPARATION

• 1

  In a small bowl, sprinkle the unflavored gelatin over 1 tablespoon of water and let it bloom for 5 minutes.

• 2

  Puree the fresh raspberries in a blender and strain through a fine-mesh sieve to remove seeds for a smooth consistency.

• 3

  In a large, clean glass bowl, beat the egg white and cream of tartar until stiff, glossy peaks form.

• 4

  In a separate bowl, whisk together the Greek yogurt, vanilla extract, and monk fruit sweetener.

• 5

  Microwave the bloomed gelatin for 10 seconds until liquid, then quickly stir it into the yogurt mixture.

• 6

  Gently fold the whipped egg white into the yogurt mixture one third at a time, being careful not to deflate the air.

• 7

  Pour the mixture into a small chilled dish and drop spoonfuls of the raspberry puree on top.

• 8

  Use a toothpick to swirl the berries into the cloud base, then refrigerate for at least 2 hours until the pie is set.