Meringue-topped fruitReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 1g
–Saturated fat 0g
Dietary fibre 4g
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