Serves 4

1 egg white
2 tablespoons sugar
500g Jalna Fat Free Berry Fruit Yoghourt
1 mango, peeled and finely diced
1 punnet fresh raspberries (or use frozen)
4 almonds, skin on, coarsely chopped
4 dried apricots, finely chopped

• Whisk egg white and sugar until soft peaks form (meringue texture).  Blend yoghourt and mango and fold into egg mixture.  Pour into an ice cream maker and churn for 20 minutes.  If no ice cream maker available, pour mixture into a freezer tray, freeze for 1 hour, whisk to break up the ice crystals and freeze again.  Repeat and freeze until set. 
• Serve over raspberries, garnished with chopped almonds and apricots.