Put the raspberries in a blender or food processor and process until smooth. Pour the puree
through a fine nylon sieve to remove the seeds, then fold into the yogurt in a large bowl. Stir in
In a separate grease-free bowl, whisk the egg white until beginning to stiffen, then fold into
the raspberry mixture.
Spoon into individual glasses, cover with cling film, and chill for 3 hours. Scatter over the
almonds and the extra fresh raspberries before serving.