Meringue-topped fruit
Serves: 4
Time to make: 15 mins
Total cost: $5.60 / $1.40 per serve
(at time of publication)
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 227cal
-
Kilojoules 950kJ
-
Protein 3g
-
Total fat 1g
-
–Saturated fat 0g
-
Carbohydrates 55g
-
–Sugars 53g
-
Dietary fibre 4g
-
Sodium 30mg
-
Calcium 70mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
