There was a recipe in one of the magazines a while back for White Chocolate mousse which I have adapted and O.M.G its yummy!!!!! 
Serves 4 (3.5 syns on Extra Easy / Original / Green per serving)
3 x 150g tubs of Total 0%
2 x Options Wicked White sachets (5 Syns on Extra Easy / Original / Green)
2 x Options Limited Edition White Chocolate & Raspberry sachets (5 Syns on Extra Easy / Original / Green)
0.5 teaspoon of Vanilla extract
2 egg whites whipped to soft peak
John West Raspberries in Fruit Juice (290g) (4½ Syns on Extra Easy / Original / Green )
3 tablespoon Splenda
Take the Total, Options sachets, Vanilla and 2 Tablespoons of the Splenda and mix.
Fold in the egg whites.
In 4 serving dishes, equally put the raspberries in the bottom.
Take the remaining liquid, add 1 tablespoon Splenda and boil until reduced to half. Leave to go cool.
Spoon over the Total/egg white mix onto the rasberries.
Spoon over the cool raspberry juice.
Serve and enjoy.
I have actually found this will last g=for a good few days in the fridge too.
Serves 4 (3.5 syns on Extra Easy / Original / Green per serving)
3 x 150g tubs of Total 0%
2 x Options Wicked White sachets (5 Syns on Extra Easy / Original / Green)
2 x Options Limited Edition White Chocolate & Raspberry sachets (5 Syns on Extra Easy / Original / Green)
0.5 teaspoon of Vanilla extract
2 egg whites whipped to soft peak
John West Raspberries in Fruit Juice (290g) (4½ Syns on Extra Easy / Original / Green )
3 tablespoon Splenda
Take the Total, Options sachets, Vanilla and 2 Tablespoons of the Splenda and mix.
Fold in the egg whites.
In 4 serving dishes, equally put the raspberries in the bottom.
Take the remaining liquid, add 1 tablespoon Splenda and boil until reduced to half. Leave to go cool.
Spoon over the Total/egg white mix onto the rasberries.
Spoon over the cool raspberry juice.
Serve and enjoy.
I have actually found this will last g=for a good few days in the fridge too.
