Fruity Meringue Pudding
Preparation time: 55 minutes
Cooking time: 45 minutes
Serves: 6
Nutrition: Per serving
Energy
212 Kcal
Fat
7.4g
Saturates
1.6g
Sugars
15g
Salt
0.47g
A tasty fruity delight with little added sugar and heart healthily low in saturated fat.
Ingredients
500ml Alpro Soya Original alternative to milk
Grated zest of 2 small lemons or 1 large
25g unsaturated fat spread
1-2 tbsp caster sugar
150g fresh breadcrumbs
3 egg yolks (reserve the whites for the meringue topping)
300g soft fruit combination e.g., raspberries, strawberries, blueberries, peaches, apricots, mango (if out of season use frozen and thaw or tinned varieties – juice or water drained).
Meringue topping
3 egg whites
45g caster sugar
100ml Alpro Soya Plain No Sugars alternative to yogurt
Method
Pre heat the oven to 170ºC fan, 190ºC conventional, Gas 5.
In a medium saucepan heat the Alpro Soya Original with the lemon zest, spread and sugar then quickly bring to the boil.
Place the breadcrumbs in the base of a 200cm x 7cm deep round dish and pour the hot liquid over the top. Leave to stand for 15-20minutes until the liquid has been absorbed.
Add the egg yolks to the dish and stir well to combine. Place in the oven and bake uncovered for 30 minutes.
Remove from the oven and carefully spread the fruit evenly over the top. If you are using larger fruits e.g., mango, peaches and apricots – peel if needed and chop into smaller pieces.
To make the meringue; place the egg whites in a grease free bowl and whisk until the egg whites form soft peaks. Gradually add a spoonful of sugar at a time, whisking well after each addition until all the sugar has been added.
Gently spread the meringue over the top of the fruit in the dish and bake in the oven for a further 12-15 minutes until the meringue is a light golden colour. Serve immediately.