Black Currant Pudding

Directions

1. 1
   Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
2. 2
   WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
3. 3
   Beat the egg whites and fold into the fruit mixture.
4. 4
   Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.