May 23, 2016


Raspberries - 2 cups
Plain yogurt - 2 cups
Sugar - 1 cup

Egg whites - 4
granulated sugar - 9 tbsp
Confectioner's sugar - 1/2 cup (sifted)
Cocoa powder - 2 1/2 tbsp (sifted)

Whipping cream - 1/2 cup (chilled)
Sugar - 4 tsp

For Garnishing:
Raspberries - 6
Mint leaves - 6


  • To prepare the yogurt, place the raspberries and sugar in a blender ad puree until smooth.
  •  In a mixing bowl, whisk the yogurt until smooth.
  • Stir the raspberry mixture into the yogurt, pour into the container of a ice cream maker, and freeze according to the manufacturer's direction.
  • To prepare the meringue, place the egg whites in the bowl of an electric mixer, and beat on medium high speed for about 3 minutes, until foamy.
  • Gradually add 3 tbsp of the granulated sugar and continue beating for one minute.
  • Increase the speed to high and gradually add the remaining granulated sugar.
  • Beat for 1 to  1 1/2 minutes, or until stiff and glossy.
  • Using a rubber spatula, gently fold in the confectioners sugar and cocoa powder.
  • Place the meringue in a pastry bag, and pipe elongated ovals, about  1 1/2: across at their widest point onto a baking sheet. Meringues should be  1 1/2" apart.
  • Preheat the oven to 225.
  • Bake in a oven for 1 1/2 hours to 1 hour 45 minutes,  or until meringues are dry and beige colored.
  • Remove from the oven and let cool completely.
  • To prepare the whipped cream, beat the cream ad sugar together in the bowl of an electric mixture just until soft peaks form, do not over whip.
  • Refrigerate until ready to use.
  • To serve, place 2 scoops of the frozen yogurt in the centre of each chilled dessert plate, and place 2 meringues on each side of the yogurt, sandwiching it.
  • Place the whipped cream in a pastry bag, ad pipe a zigzag decorative pattern over the yogurt, and meringue.
  • Garnish each dessert with a raspberry and mint leaf.

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