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🍰 Raspberry Yogurt Cream with Pink Meringue Crisps

291 kcal · 30 min · 4 servings

Raspberry Yogurt Cream with Pink Meringue Crisps Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven to 120 degrees Celsius with fan setting and let it preheat.
  2. 2. Rinse the raspberries thoroughly under running water.
  3. 3. Set aside a small handful of raspberries to use for decoration later.
  4. 4. Puree the remaining raspberries in a tall container using a hand blender until smooth.
  5. 5. Strain the puree through a fine mesh sieve to remove seeds and fibers.
  6. 6. Cut a lemon in half and squeeze out the juice.
  7. 7. Separate the eggs so that you only use the egg whites for the recipe.
  8. 8. Whip the egg whites in a clean bowl with a hand mixer until stiff peaks form.
  9. 9. Slowly stir in the sugar and salt while continuing to whip.
  10. 10. Continue whipping the mixture until it looks firm and glossy.
  11. 11. Stir in one tablespoon of lemon juice into the meringue mixture briefly.
  12. 12. Gently fold in one to two tablespoons of raspberry puree to create a marbled effect.
  13. 13. Line a baking tray with baking paper.
  14. 14. Take a tablespoon and form small dots of the meringue mixture onto the tray.
  15. 15. Ensure the dots have a diameter of about three centimeters and are spaced apart from each other.
  16. 16. Bake the meringues in the oven for about 60 minutes until they are light and crispy.
  17. 17. Remove the tray from the oven and let the meringues cool down completely.
  18. 18. Wash the mint and shake it dry.
  19. 19. Pluck the mint leaves off the stems.
  20. 20. Chop the mint leaves finely.
  21. 21. Whip the cream in a bowl with the hand mixer until stiff.
  22. 22. Gently fold the yogurt and powdered sugar into the cream.
  23. 23. Stir the remaining raspberry puree into the yogurt cream mixture.
  24. 24. Mix the chopped mint into the cream.
  25. 25. Divide the raspberry cream yogurt mixture onto individual bowls.
  26. 26. Decorate the bowls with the cooled pink meringue drops and the reserved fresh raspberries.
  27. 27. Serve the dessert immediately and enjoy!

Nutrition per serving