Ingredients:1 tsp Donegal Rapeseed Oil
4 egg whites
2 tsp cream of tartar
1/2 tsp vanilla extract
1 tbsp icing sugar
200g rasberries or mixed berries
250g natural low-fat yoghurt
1: Preheat the oven to 150 degrees Celcius/gas mark 2. Lightly grease six holes in a muffin tray with the rapeseed oil and wipe off any excess.
2: Beat the egg whites with an electric mixer until soft peaks form, then gradually add in the cream of tartar, sweetner and vanilla extract until glossy and firm peaks form.
3: Spoon the egg white mixture into the muffin moulds. Cover with a generous sheet of lightly oiled foil, leaving a little room for the egg whites to expand. Bake on a lower shelf of the oven for 15 minutes until slightly risen and dry, but spongy. Carefully ease the meringues out of the moulds.
4: Meanwhile, for the berry sauce, whizz the icing sugar and half the berries in a blender with two tablespoons of water until it becomes a smooth puree.
5: To serve, spoon the yoghurt into serving bowls or glasses. Place the soft meringue on top and scatter with the remaining berries. Drizzle with the berry sauce and serve.