Plum Eton mess
40 g, mini variety
99% fat-free plain yoghurt
1 cup(s), (240g)
- Place raspberries in a medium bowl. Using the back of a fork, mash raspberries lightly. Remove stones from plums and cut into thin slices. Spoon fruit into 4 x 320ml glasses.
- Lightly crush meringues and fold into yoghurt.
- Spoon yoghurt mixture over fruit. Serve.
SERVING SUGGESTION: Add 1 tbs flaked almonds (toasted) sprinkled on yoghurt, to serve (contains nuts).TIPS: You can use frozen raspberries in this recipe, but thaw before use. Combine meringue and yoghurt just before serving or meringue will dissolve. VARIATION: Swap plums for another stone fruit. If out of season, use canned plums in natural juice (drained).