More a souffle than anything.
I preheated the oven to 180C.
To make 2 desserts, I separated two eggs and whipped the whites until stiff. To the yolks I added 5 sachets of Natvia, one tub of Philadelphia Extra Light (440 g) and 1 teaspoon lemon juice. The whites were then folded through and transferred to serving dishes.
I then baked for 25 mins and allowed it to cool and settle a little. I then sprinkled one sachet of Natvia over each dessert and popped this under the grill. It only took a few seconds for the natvia to melt and set.
It was okay, but too soufle for me, 6/10. I think that the Natvia on the top was a nice addition and I might try it on other dishes in the future.