Ingredients
- 1 teaspoon vegetable oil
- 2 egg whites
- 80g (1/3 cup) caster sugar
- 250g (1 punnet) strawberries, washed, hulled, coarsely chopped
- 4 large scoops dairy-free vanilla ice dessert (Fruccio brand)
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Brush paper with the oil. Place the egg whites in a clean, dry bowl. Use an electric beater to whisk the egg whites until firm peaks form. Gradually add 60g (1/4 cup) of the sugar and whisk for 2 minutes or until the sugar dissolves.
- Step 2Spoon the meringue to make four 8cm discs on the lined tray. Bake for 4 minutes or until golden. Reduce temperature to 100°C. Bake for a further 12 minutes or until set in the centre. Turn oven off and leave with door ajar for 5 minutes.
- Step 3Meanwhile, place the strawberries and remaining sugar in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until just heated through.
- Step 4Place the meringues on serving plates and top with a scoop of ice dessert. Drizzle with the warm strawberry sauce.
- Diabetes friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
666 kj
Energy
4g
Fat Total
1g
Saturated Fat
1g
Fibre
3g
Protein
2mg
Cholesterol
48.83mg
Sodium
27g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: Preece Pinot Noir, $15, or Rosemount Estate Diamond Label Grenache Shiraz, $11.
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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