Crunchy, fruity, sweet and cold – a delicious way to bid adieu to the raspberry season
Ok, this entry is a cheat’s version of the original since I didn’t actually make the meringues. But hey, the oven needs a rest sometimes.
Of course, you can bake your own meringue nests. A quick search on the web will release a flood of recipes. But this simpler version is great for when you want it to taste and look good without the slog.
I’ve tried to reduce the calories by substituting greek yogurt for the traditional cream. I have happily assumed that I have cut the calories by half if not more.
So, if you haven’t already skipped to the recipe, here goes.
What you need:
200 gms raspberries
250 gms greek yogurt
250 gms mascarpone
10-12 meringue nests
a handful of chopped pistachios
50-60 gms of caster sugar
1. Mash the raspberries with the back of a fork. Add in 25-30 gms of caster sugar (depending on the tartness of the raspberries) and chill in the fridge.
2. Whisk together the greek yogurt and mascarpone. Add in the remaining sugar and mix well.
3. In a bowl, spoon in a layer of the yogurt-mascarpone mixture. Smoothen the top and add a thin layer of the mashed raspberries.
4. Continue layering. The last layer should be the yogurt-mascarpone mix.
5. Freeze for an hour or till soft set.
6. Arrange the meringues on a plate. Using a serving spoon or an ice cream scoop, place big dollops of the yogurt-raspberry mix over the meringues.
7. Scatter the chopped pistachios for a colourful effect.
Here’s what they looked like.
Notes and afterthoughts:
1. You could use strawberries or any other fruit. I like the tartness of the raspberries that cuts through the sweetness of the meringue.
2. If you can’t find greek yogurt easily, use 250 gms of natural yogurt, hung for 2 hours to drain the water away.
3. For a richer version, use whipped double cream instead of the greek yogurt.