Marshmallow Raspberry Mousse

I made this for our Christmas dinner and they were quite delicious. Considering I am not a marshmallow fan, I loved this and it was quite simple to make. The sweetness of the marshmallow and cream was contrasted with the tartness of the berries which made it a perfect match. I served this with a side serve of chocolate sauce. The sauce of course is optional as it doesn't need it.  I found the recipe online.

Marshmallow Raspberry Mousse

Ingredients

1 x 250g pkt Pascall Vanilla & Raspberry Marshmallows
200ml extra light thickened cream
130g (1/2 cup) low-fat vanilla yoghurt
2 x 125g punnets raspberries or mixed frozen berries as I've used

Method
Step 1
Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
Step 2
Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
Step 3
Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
Step 4
Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.