

Meringue-topped fruit
Ingredients
- 400g apple and/or rhubarb
- 1 orange, zest and juice
- 1 tablespoon chopped fresh ginger
- ¾ cup castor sugar
- 1 cup frozen raspberries
- 2 egg whites
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Instructions
1 Cut fruit in bite-sized chunks. Grate orange then squeeze juice. Set aside.
2 Place fruit in a saucepan with ginger, orange zest and 1/3 of the sugar. Cover. Cook gently for 2-3 minutes, adding orange juice as necessary.
3 Add raspberries. Spoon mixture into 4 ovenproof ramekins.
4 Whisk egg whites and the remaining sugar until stiff and shiny.
5 Top each ramekin with a large spoonful of meringue mixture. Bake at 180ºC for 8-10 minutes or until lightly golden. Serve immediately.
Nutrition Info (per serve)
-
Calories 227 cal
-
Kilojoules 950 kJ
-
Protein 3 g
-
Total fat 1 g
-
Saturated fat 0 g
-
Carbohydrates 55 g
-
Sugar 53 g
-
Dietary fibre 4 g
-
Sodium 30 mg
-
Calcium 70 mg
-
Iron 0.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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