Passionfruit meringue topped with luscious fruit.

Delicious Desserts

Winning Combo Sweet Desserts

Passionfruit Meringue

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Health Check

This delicious dessert has only 0.2 g fat per serving

Passionfruit, kiwi fruit and strawberries add fibre value

Preparation Time

30 minutes

Cooking Time

1½hours

Recipe Serves 6

6 60g egg whites

Pinch of cream of tartar

1½ cups caster sugar

1½ teaspoons white vinegar

6 teaspoons cornflour

1 teaspoon vanilla flavouring essence

4 passionfruit

4 kiwi fruit, peeled and sliced

1 punnet strawberries, washed, hulled and sliced

2 200g cartons banana and passionfruit low-fat fruit yoghurt

Preparation & Cooking

Preheat oven to 200℃. Line a 23cm springform tin with non-stick baking paper, ensuring paper comes 4cm above sides of tin. Brush paper with melted butter; sprinkle evenly with cornflour.

Place egg whites and cream of tartar into a clean bowl. Whisk egg whites at top speed, until stiff. Add sugar, 4 teaspoons at a time, while whisking at top speed. Stop when all sugar has been added. Add vinegar, cornflour and vanilla; fold in, using a spatula.

Place mixture in prepared tin; spread up to top edge of tin, creating a hollow in centre. Reduce oven temperature to 100℃; bake for 1½ hours.

Mix passion fruit pulp with kiwi fruit and strawberries.

Remove meringue from oven; cool on a rack. The centre will fall in as the meringue cools. Remove from tin (see Cook's Tips). Transfer to a flat plate. Spread yoghurt over top of meringue; spoon fruit mixture over yoghurt. Serve immediately.

Per Serving

Cals 170/kj 710

Carbohydrates 38 g

Fibre 3 g

Protein 5 g

Sodium 62 mg

Fat Nil

Cholesterol 1 mg

Cook's Tips

To make crisp meringue, grease the lined tin with melted butter, sprinkle with cornflour and tap tin until evenly coated. Tip tin; tap to remove excess conrflour.