Raspberry Ripple Meringues

  • Prep Time: 10 mins
  • Cook Time: 15mins
  • Serves: 6


1 tsp Donegal Rapeseed Oil
4 egg whites
2 tsp cream of tartar
15g sweetener
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.


43 kcal per serving

Top Tip

Making meringue with sweetener rather than sugar keeps the calories within a healthy range. The fruit compote adds extra sweetness and a fruity to this low-fat dessert.

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Donegal Rapeseed

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