Meringues with mango and kiwifruit

Meringues with mango and kiwifruit

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 egg whites
1/2 teaspoon cream of tartar
1 1/2 tablespoons agave nectar, (see note)
1/4 teaspoon vanilla extract
1 tablespoon cornflour

Filling and topping

Quantity Ingredient
1 cup reduced-fat, unsweetened yoghurt
1 mango, thinly sliced
1 kiwifruit, thinly sliced
1/4 cup slivered almonds, toasted
1 tablespoon honey

Method

  1. Preheat oven to 110°C.
  2. Combine the egg whites, cream of tartar, agave nectar and vanilla in a large bowl over a saucepan of simmering water (don’t let the bowl touch the water). Let sit for 6 minutes or until the mixture is warm to the touch. Remove from the heat and beat with an electric whisk for 3–7 minutes, until stiff peaks form. Gently fold through the cornflour.
  3. Spoon the meringue mixture onto a lined tray and shape into eight circles, about 6 centimetres in diameter. Bake for 30 minutes. Turn off the heat and leave to cool with the oven door open for a further 15 minutes.
  4. To assemble, dress four of the meringues with a couple of dollops of yoghurt and slices of mango and kiwifruit. Place the remaining meringues on top and garnish with slivered almonds and a drizzle of honey. Serve immediately.

Note

  • You can find agave nectar in specialty food stores or good health food shops.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again