Ingredients
½ mini bottle of port (approximately 2 tbsp)
150g/5½oz caster sugar
200g/7oz cranberries
2 egg whites
5 tbsp Greek yogurt
25g/1oz icing sugar
sprig fresh mint
Method
1. In a saucepan heat the port, caster sugar and cranberries. Cook for eight minutes. Remove from the heat and leave to cool.
2. In a large bowl whisk the egg whites until stiff. Add the icing sugar and whisk in. Fold in the Greek yogurt and the cold cranberry sauce.
3. Place into a glass and leave in the fridge to set for 10 minutes.
4. Garnish with a sprig of fresh mint and serve.
