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Photo of Floating islands on raspberry cream by WW

Floating islands on raspberry cream

Total Time
40 min
10 min
30 min
A poached meringue in a sea of raspberry is a stunning twist on a classic French dessert.


Flaked almonds

2 tbs

Egg white

2 medium

Caster sugar


Frozen raspberries

1 cup(s), (110g) thawed, plus 16 extra to garnish

Vanilla yoghurt, 99% fat-free, no added sugar

200 g


  1. 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.
  2. 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.
  3. 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.
  4. 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.