Ingredients:
2 Egg whites
100g Caster sugar
300g Strawberries
300g Raspberries
3x 120g Pots Activia
Intensely Creamy Sumptuously Strawberry Yoghurt
80g Unsalted pistachio nuts
Sprigs of mint
Dusting of icing sugar
Method:
Pre-heat the oven to 120C.
Grease and line 2 baking sheets.
Whisk 2 egg whites until fairly stiff.
Measure out 100g of caster sugar and add one tablespoon at a time to the
egg whites, whisking continuously until the mixture is stiff and glossy. Dollop 8 equal spoonfuls of the mixture onto
the baking sheets, leaving plenty of room between each one.
Make a hollow in the centre of each then bake for 2
hours. Remove from the oven and leave to
cool. Take 300g of strawberries and 300g
of raspberries and set a few aside.
Roughly chop the remaining strawberries and gently mix with the
raspberries and 3x 120g pots of Activia
Intensely Creamy Sumptuously Strawberry Yoghurt. Spoon into the meringues. Chop 80g of unsalted pistachio nuts and
decorate each meringue with the remaining blueberries, a sprig of mint, the
chopped pistachios and a dusting of icing sugar.
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