Healthy Dessert Recipes

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Rhubarb and strawberry meringues

(0)
Sweets & Desserts
4 peopleServes
4
Prep   15 min
Cook   30 min

This pudding looks impressive, but it’s really not that tricky to throw together. Serve it at the table and enjoy the admiring praise.

  • Rhubarb stalk, 8 stalk(s), cut into 2cm pieces
  • White sugar, granulated, 4 tablespoon(s), or powdered sweetener
  • Orange peel, any type, 3 teaspoon(s)
  • Strawberries, 250 g, washed and hulled
  • Egg white, raw, 3 egg white(s)
  • Castor sugar, granulated, 3 tablespoon(s)
  • Cream of tartar, ¼ teaspoon(s)

Method

Preheat the oven to 180°C.

Place the rhubarb, sugar or sweetener, orange zest and ½ cup (125 ml) water in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the rhubarb is nearly tender. Stir in the strawberries, then transfer the mixture to four 1½ cup (375 ml) ovenproof dishes.

To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form, then gradually add the sugar while still beating. Beat until stiff peaks form and the mixture is glossy. Spoon over the rhubarb mixture and bake for 15 minutes or until lightly golden on top.

Serve with reduced-fat vanilla yoghurt or reduced-fat, sugar-free ice-cream, if liked.

TIP: If you choose to use sweetener, the indulgence units will be removed

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.1
Bread & Cereals0
Vegetables0.5
Fruit0.4
Dairy0
Healthy Fats & Oils0
Indulgences1.1
Calories164
Protein4.8 g
Total fat0.3 g
- Saturated fat0 g
Total carbohydrates34 g
- Total sugars33.7 g
Fibre3.8 g
Sodium57 mg

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