Tropical fruit Eton mess recipe

Tropical fruit Eton mess 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.

Ingredients

  • 200 ml double cream, lightly whipped
  • 150 g pot 0% fat Greek yogurt
  • 1 large ripe mango, stoned, peeled and diced
  • 1 papaya, deseeded, peeled and diced
  • 50 g meringues, roughly crushed
  • 2 passion fruit, halved
  • 7 fl oz double cream, lightly whipped
  • 5.3 oz pot 0% fat Greek yogurt
  • 1 large ripe mango, stoned, peeled and diced
  • 1 papaya, deseeded, peeled and diced
  • 1.8 oz meringues, roughly crushed
  • 2 passion fruit, halved
  • 0.8 cup double cream, lightly whipped
  • 5.3 oz pot 0% fat Greek yogurt
  • 1 large ripe mango, stoned, peeled and diced
  • 1 papaya, deseeded, peeled and diced
  • 1.8 oz meringues, roughly crushed
  • 2 passion fruit, halved

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. 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.

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