Spiced vacherin with baked rhubarb and Greek yoghurt

Serves: 6

Time to make: 1 hr , plus cooling

Ingredients

2 egg whites
100g castor sugar
½ teaspoon mixed spice
4-5 stalks rhubarb
1 orange, juice
1 tablespoon brown sugarlight brown cane sugarX
6 heaped tablespoons reduced-fat Greek yoghurt (see tip)

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Instructions

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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.

Variations

Make it gluten free Check yoghurt is gluten free

HFG tip

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.

Nutrition Info (per serve)

Calories 105 cal

Kilojoules 440 kJ

Protein 3 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 20 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 100 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.