Tropical fruit Eton mess recipe
by Catherine Hill |
0 comments |
Print recipe
Tweet
Sign in to save recipe
When red berries are out of season and astronomically expensive, this tropical version of the classic is a fantastic alternative.
Using a combination of cream and fat-free yogurt results in a pud that’s not quite so scarily laden with calories, plus it really lifts the flavour.
At a glance
- Cuisine English
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 0 mins
- Serves 4 people
Ingredients
- 200 ml (7fl oz) double cream, lightly whipped
- 150 g (5.3oz) pot 0% fat Greek yogurt
- 1 large ripe mango, stoned, peeled and diced
- 1 papaya, deseeded, peeled and diced
- 50 g (1.8oz) meringues, roughly crushed
- 2 passion fruit, halved
Step-by-step
- Combine the cream, yogurt, mango, papaya and meringues. Stir in all but one half of the passion-fruit pulp and then spoon into glasses. Top with the remaining passion-fruit pulp and serve.
Recipe take from The Weekend Cookbook by Catherine Hill, published by Michael Joseph.
You might also like


Comments
There are no comments yet. Be the first to post a comment!
Join the conversation
Please sign in or register to post a comment.