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
- 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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