Floating islands on raspberry cream
1 cup(s), (110g) thawed, plus 16 extra to garnish
Nestle Soleil Yoghurt, Vanilla
- Preheat oven to 180°C or 160°C fan-forced. Spread almonds on a baking tray and bake for 3–4 minutes or until toasted.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves.
- Bring a large saucepan of water to the boil. Reduce to a simmer. Add ¼ cup (60ml) of meringue mixture to the water. Allow to cook for 6–8 minutes or until firm. Remove from water with a slotted spoon. Repeat to make 4 meringues.
- Meanwhile, place NESTLÉ DIET Vanilla Yogurt and raspberries in a blender or food processor and blend until smooth. Spoon raspberry cream into serving bowls. Top with meringues and sprinkle with toasted almonds. Serve with extra raspberries.