Berry meringue fool
Our version of Eton-mess with creamy ricotta and the perfect about vanilla bean.
Low-fat ricotta cheese
¾ cup(s), (180g), smooth variety
99% fat-free plain yoghurt
150 g, mixed variety
60 g, (20 x mini meringues)
- Place ricotta and sugar in a medium bowl and whisk until smooth. Stir in yoghurt.
- Spoon a third of the berries into four serving glasses. Top with half the ricotta mixture and a third of the meringue. Continue layering with half the remaining berries, the ricotta mixture and half the remaining meringue.
- Spoon the remaining berries on top and sprinkle with the remaining meringue. Serve immediately.