Berries with coconut meringue
Organisation: Australian Women's Weekly Food
Preparation: 5 mins
Cooking time: 10 mins
Serves: 4
Type of recipe: Dessert, Gluten Free
Recipe
This quick and light gluten free berry dessert pairs fresh raspberries, blueberries and strawberries with a soft, coconut-infused meringue topping.
Ingredients
- 125g raspberries
- 125g blueberries
- 6 large strawberries, quartered
- 2 egg whites (from 50g eggs)
- 60g (¼ cup) caster sugar
- 20g (¼ cup) shredded coconut
Method
- Preheat oven to 180°C (fan-forced). Divide the berries into four 125ml (½ cup) ovenproof dishes or ramekins.
- Using electric beaters, whisk the egg whites until firm peaks form. Add the sugar a tablespoon at a time, whisking well between each addition, until the sugar dissolves. Stir in the coconut.
- Spoon the coconut meringue over the berries. Bake for 10 minutes or until the meringue is light golden brown. Serve immediately.
| Per serve (4) | |
| Energy | 566kj |
| Protein | 2.9g |
| Total fat | 3.4g |
| Saturated fat | 2.6g |
| Carbohydrates | 22g |
| Fibre | 3.6g |
| Sodium | 26mg |
| Carb exchanges | 1½ |
| Gi estimate | low |
Dietitian comment:
People living with diabetes can have desserts, however like with everyone, these should be a treat and not an everyday food. This dessert meets our recipe criteria.
