Making Eton Mess
I say Valentine’s day would be all the reason you’ll need to have dessert for breakfast. With a little modification by reducing the amount of (or omitting it and substituting it entirely) cream per serving and substituting it with low-fat frozen yogurt, having this to start the day wouldn’t seem that far-fetched. Store-bought meringues are perfectly fine to use in this, although you can always make your own the day before, should you wish to. As for me I used the sub-par shells that I salvaged from the macaron post - I figured I might as well try to find a way to use them.
[ 6-8 small store-bought meringues (I used the broken macaron shells from the previous post) + 1/2 cup double cream + 2 tablespoons caster sugar + 9oz strawberries, sliced in half + 1 teaspoon balsamic vinegar + 1 cup vanilla low-fat Greek yogurt, frozen ]
Whip the double cream with 1 tablespoon of the sugar until soft peaks are formed.
In a bowl, place the strawberries the remaining sugar and the balsamic vinegar together and mash with a fork.
Place the mixture along with the whipped cream in the fridge till you want to serve.
When ready to serve, break the meringue into pieces and fold into the whipped cream.
Then mix half of the mashed strawberries with the meringue-cream mixture and fold.
To serve, get out your glass or bowl and put in a scoop of frozen yogurt.
Spoon on some of the leftover mashed strawberries and then top with the cream mixture.
Garnish with strawberries and mint leaves.
Estimated Nutritional Information:
Total Calories: 370kcals
Fat: 29g (18g saturated)
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