Thursday, 25 June 2015 - , , , 0 comments

RECIPE : Summer Berry Eton Mess

It's that balmy Summer evening, tennis-watching, soft fruit time of year! What better way to enjoy these events than with my wondrously decadent-tasting and deceptively low fat version of this sweet, tasty pretty pudding?


Eton Mess is traditionally made with thick cream, meringue and strawberries but for my Slice Of Slim version, I've mixed crushed meringues with creamy fat free Greek yoghurt and an abundance of fragrantly perfect Summer fruits which pop magnificently on your palate to produce a simple yet satisfying end to a meal.
You could even serve it mid-afternoon instead of a cream tea!
This literally takes a few minutes to concoct and is best made just before serving unless you don't mind the meringues turning soft.


This amazing dessert serves 4 and works out to 2pp/approx.150kcal per portion.


YOU WILL NEED : (serves 4)

4 individual meringue nests

2 small pots (170g each)
Fage 0% fat Total Greek yoghurt

100g punnet blueberries
225g punnet fresh raspberries
1 pomegranate


Empty the yoghurt into a large bowl.
Crush 3 of the meringue nests roughly and mix gently into the yoghurt.

Put a few berries and half the pomegranate to one side for later.

Gently mix the remaining blueberries, raspberries and half the pomegranate seeds into the yoghurt/meringue mixture.

The best way to loosen the pomegranate seeds is to halve the fruit then bash each half hard with a wooden spoon over the bowl.
If you want to avoid pink spray everywhere, pop it into a small freezer bag first-this will catch all the seeds and juice for you! Add the juice too-it will turn the Eton Mess a very pretty pale pink. Stir through gently to get a 'marbled' effect.

When you're ready to serve the pudding, crush the last meringue nest on top and scatter with the berries you put to one side earlier.

The final flourish is the addition of the jewel-like pomegranate seeds from the remaining half, decadently piled high like shimmering garnets!

If the weather allows, serve 'al-fresco' and enjoy every mouthful!


Eat & be messy!