Blackberry Meringue Chill
A refreshing Blackberry Meringue Chill recipe taken from the Healthier Comfort Food Cookbook.
Ingredients
Blackberries 450g (1lb) fresh or frozen, thawed, plus extra to serve (optional)
Soft brown sugar 50g (2oz)
Whipping cream 300ml (½ pint)
Low fat Greek-style yogurt 300ml (½ pint)
Cocoa powder 2 tbsp, sifted
Meringue nests 4, broken into small pieces
Raspberry compote to serve (optional)
Instructions
1
Line the base of a 23cm (9in) springform tin with non-stick baking paper. Tip the berries into a bowl, stir in the sugar and lightly mash the berries with the back of a fork.
2
In a large bowl, whip the cream until it just holds its shape. Fold in the yogurt and cocoa.
3
Add the meringue nests and blackberries to the cream, gently folding through to create a marbled mix. Spoon into the lined tin, cover and fast freeze for 6 hours or overnight.
4
Remove from the freezer to let the dessert soften for 15–20 minutes before serving. Delicious accompanied with fresh berries or a raspberry compote.
Nutrition Per Serving
Fibre
1.7g
1.7g
Salt
0g
0g
Sugar
10.8g
10.8g
