This dessert is a ballet of flavours that dances gracefully on the palate. It’s a fusion of nutty crunch, fruity freshness and creamy indulgence.
Ingredients:
- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup finely chopped hazelnuts
- 6 cups fresh strawberries, hulled and sliced
- 4 cups low fat frozen yoghurt
Method:
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until they form soft peaks.
Gradually add the sugar and continue to beat until the mixture forms stiff, shiny peaks.
Gently fold in the chopped hazelnuts.
Spoon the meringue into 8 rounds on the prepared baking tray.
Bake for 1 hour or until crisp and dry. Turn off the oven and leave to cool completely.
To serve, place a meringue on a plate, top with a generous scoop of low-fat frozen yoghurt and a heap of sliced strawberries.
