Spiced vacherin with baked rhubarb and Greek yoghurt
Time to make: 1 hr , plus cooling
(at time of publication)
Nutrition Info.(per serve)
- 2 egg whites
- 100g castor sugar
- 1/2 teaspoon mixed spice
- 4-5 stalks rhubarb
- 1 orange, juice
- 1 tablespoon brown sugarlight brown cane sugarX
- 6 heaped tablespoons reduced-fat Greek yoghurt*
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 150°C. Place egg whites in a large clean bowl. Whisk until peaks form then whisk in sugar a spoonful at a time. Whisk thoroughly after each addition until all sugar is added. Stir in spice.
2 Cover a baking tray with non-stick baking paper. Spoon meringue on baking paper, making 6 mounds. Use the back of a spoon to shape meringue in discs.
3 Place tray in the oven and immediately reduce the temperature to 120°C. Cook for 50 minutes. If discs begin to brown, reduce heat further. Turn heat off. Let discs cool in oven.
4 Preheat oven to 180°C. To prepare rhubarb, cut stalks in 5cm lengths. Place in an ovenproof bowl and squeeze over orange juice. Stir in sugar and bake for around 20 minutes or until rhubarb is tender but still holds its shape. Allow to cool.
5 To serve, place a meringue disc on a plate. Add a dollop of Greek yoghurt and top with a spoonful of cooled rhubarb.
Prepare extra rhubarb and have it on your breakfast muesli or porridge, or add it to low-fat natural yoghurt. The vacherin and rhubarb can be prepared in advance.