Eton Mess

Serves 6
Prep Time 10 mins
Cooking Time 1hour

Ingredients

• 175g/6oz Golden caster sugar
• 3 Free range large egg whites
• 450g/1lb Ripe strawberries
• 3 tsp Canderel low calorie sweetener
• 570ml/1 pint Low fat yoghurt

Method

• Preheat the oven to 300°F/gas mark 2 /150°C
• Whisk the egg whites in a clean bowl until they form soft peaks
• Slowly add the caster sugar a tablespoonful at a time making sure it's completely incorporated before you add the next spoonful
• Take a dessert spoonful of the merigue mixture at a time and place on a lined baking tray in rows
• Place the baking tray on the cetre shelf of the oven
• Turn the heat down to 275°F/gas mark 1 /140°C
• Cook for 1 hour-turn the oven off and leave them in the oven overnight to dry out
• Roughly chop half the strawberries and place them in a blender with the low calorie sweetener and blitz into a puree.
• Pour the mixture through a nylon sieve to remove strawberry seeds
• Chop the remaining strawberries and place in a large bowl
• Roughly break the meringues into small pieces and add to the strawberries
• Gently fold in the yoghurt and 2-3 tbsp of the puree
• Spoon into the serving dishes and pour over the rest of the puree

Equipment

• Large baking tray
• Large mixing bowl
• Small mixing bowl
• Blender or food processor
• 6 Tall glass dessert dishes

Shopping List

• 175g/6oz Golden caster sugar
• 3 Free range large egg whites
• 450g/1lb Strawberries
• 3 tsp Canderel low calorie sweetener
• 570ml/1 pint Low fat yoghurt

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