on 24 December 2020 by Droobi

An impressive, guilt-free dessert for any occasion – lower in fat and sugar, and packed with goodness from the berries.

Serves: 6
Prep: 20 minutes
Cook: 1 hours 45 minutes

4 tbsp water
3.5 tbsp granulated sweetener
1 tsp lemon juice
6 egg whites
1 tsp cream of tartar
4 tsp cornflour
400g fresh fruit
200g 0% fat Greek yogurt
sweetener, to taste
few sprigs mint, to serve

How to make it?
Step 1
Put the water, granulated sweetener and lemon juice in a small pan over a low heat until the liquid has reduced and begins to look sticky.
Step 2
Meanwhile, put the egg whites and cream of tartar in a bowl, and slowly whisk together until they form soft peaks.
Step 3
Slowly pour the sweetener mixture into the beaten egg whites.
Step 4
Gently add the cornflour and continue to mix until the egg whites are stiff.
Step 5
On a parchment-lined baking tray, spread or pipe the meringue to form a bowl, about 20-25cm (10 ins) across.
Step 6
Bake in a cool oven, 100°C/gas ¼ for about 1 hour 20 minutes, until it is firm and just beginning to colour. Open the oven door and leave the meringue in the oven until it is cool.
Step 7
When cool, carefully place the meringue on your serving plate.
Step 8
Combine a third of the fruit with the yogurt, adding sweetener if needed. Pile into the meringue and top with the remaining berries and a few sprigs of mint.



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