Greek yogurt Eton mess recipe
A clever but delectable twist on a popular classic dessert, this uses 0%-fat Greek-style yogurt instead of cream, making it an equally delicious, low-fat, high-protein treat.
Ingredients
- 500 g 0%-fat Greek-style yogurt
- 3 ready-made meringue nests
- 400 g mixed frozen fruit (such as blueberries, raspberries, cherries, mango, pineapple)
- 25 g dark chocolate (70% cocoa solids), coarsely grated
- 17.6 oz 0%-fat Greek-style yogurt
- 3 ready-made meringue nests
- 14.1 oz mixed frozen fruit (such as blueberries, raspberries, cherries, mango, pineapple)
- 0.9 oz dark chocolate (70% cocoa solids), coarsely grated
- 17.6 oz 0%-fat Greek-style yogurt
- 3 ready-made meringue nests
- 14.1 oz mixed frozen fruit (such as blueberries, raspberries, cherries, mango, pineapple)
- 0.9 oz dark chocolate (70% cocoa solids), coarsely grated
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 5
Step-by-step
- Spoon the Greek-style yogurt into a large bowl and stir until smooth.
- Crumble in the meringue nests, then scatter the frozen fruit over the top and mix together really well.
- Add two-thirds of the grated chocolate and fold through.
- Divide the mixture between five serving glasses, then scatter the remaining chocolate over the top.
- Serve immediately, or if you prefer, chill in the fridge for up to 1 hour before serving.
This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature