Yogurt Mousse

Instructions

1. 1

   In a bowl, combine the sugar and vanilla. Set aside.

2. 2

   In another bowl, beat the egg whites until they form soft peaks. Gradually add the vanilla sugar and beat until the meringue forms stiff peaks. With a spatula, gently fold in the yogurt. Pour into 250 ml (1 cup)-capacity dessert cups or tall glasses. Cover with plastic wrap and refrigerate for at least 1 hour.

3. 3

   To serve, top with pieces of Stewed Plums and some of their syrup on te mousse. Yogurt mousse is best the same day.