Eton mess with passionfruit and mango
CSIRO Total Wellbeing Diet
Sweets & Desserts
6 peopleServes
6
6
| Prep | 15 min | |
| Cook | 60 min | |
| Other | 15 min (Cooling) |
Other15 min (Cooling)
As its name suggests, this dessert, made with chunks of meringue mixed with yoghurt and fresh fruit, is a little messy. The meringue will keep for a few days in an airtight container, making for a quick fix in a dessert emergency.
- Egg white, raw, 2 egg white(s), at room temperature
- Castor sugar, granulated, ½ cup(s)
- Mango, 1 medium, peeled and stone removed, thinly sliced
- Low-fat yoghurt, any flavour, 600 g, passionfruit
- Passionfruit, 4 medium, pulp removed
Method
- Preheat the oven to 150°C and line a baking tray with baking paper.
- Beat the eggwhites and a pinch of salt with hand-held electric beaters until soft peaks form. Add the sugar, a tablespoon at a time, beating well between each addition, until thick and glossy. Spoon the meringue mixture into six 8 cm mounds on the prepared tray. Place in the oven, then immediately reduce the temperature to 120°C and bake for 1 hour until crisp. Turn the oven off and leave the meringues in the oven to cool completely.
- To serve, break the meringues into large pieces. Reserving a few slices of mango for garnish, layer the meringue, yoghurt, passionfruit and mango into large glasses, then top with the reserved mango.
TIP: Serve this with any in-season fruit: fresh berries and kiwifruit work particularly well.
Nutrition facts per serve
Makes 6 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 0 |
| Fruit | 0.5 |
| Dairy | 0.5 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0.6 |
| Calories | 191 |
| Protein | 7.4 g |
| Total fat | 0.4 g |
| - Saturated fat | 0.2 g |
| Total carbohydrates | 37.5 g |
| - Total sugars | 36.6 g |
| Fibre | 3.3 g |
| Sodium | 89 mg |