Extra Light Mousse with Berries

• 4 egg whites
• 50g caster sugar
• 220g tub PHILADELPHIA Extra Light Spreadable Cream Cheese
• 400g (1 1/2 cups) natural yoghurt, drained
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries
• 2 tablespoons icing sugar
• 1 teaspoon orange blossom water
• rind and juice of 1 orange
• 1/2 cup toasted muesli, for sprinkling

1. Beat egg whites on high speed with an electric mixer for 5 minutes or until egg whites form stiff peaks.
2. Gradually beat in the sugar for 3 -4 minutes or until sugar has dissolved and mixture is white, thick and glossy.
3. Beat Philly*, yoghurt and vanilla in a separate bowl until smooth and combined.
4. Add egg whites to Philly* mixture and gently fold through.
5. Spoon mixture into 6 serving glasses and refrigerate for 2 hours.
6. Place berries, icing sugar, orange blossom water, rind and juice into a bowl and toss until sugar has dissolved.
7. To serve, top mousse with berries and sprinkle with muesli.

egg whites, caster sugar, philadelphia, natural yoghurt, vanilla, berries, icing sugar, orange blossom water, rind

Taken from www.kraftrecipes.com/recipes/extra-light-mousse-berries-104951.aspx (may not work)