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Île flottante (floating island)


Serves 4

Ready in about 30 minutes

200g ready-made low-fat custard

2 x 175g pots Müllerlight Smooth Toffee yogurt

Few drops of vanilla extract

3 medium egg whites

2 level tsp sweetener

100g fresh raspberries

5g SweetZone Candy Floss, from a 20g pot, to decorate

1 Whisk together the custard, yogurt and vanilla extract. Divide between 4 wide, shallow dessert bowls.

2 Three-quarters fill a large frying pan with water and bring to a gentle boil. Meanwhile, put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks, then whisk in the sweetener.

3 Fill a deep, 7.5cm diameter cooking ring with meringue, levelling off the top with a knife. Push the meringue out of the ring into the frying pan of water and repeat 3 times more. Alternatively, drop 4 large spoonfuls of the meringue into the water. (You may have to do this in 2 batches.) Simmer for a few minutes, or until the meringues are slightly puffed up and just set. Remove with a slotted spoon and drain on kitchen paper.

4 Place a poached meringue in the centre of each bowl of custard mixture. Scatter over the raspberries and top each with a quarter of the candy floss to serve.

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This article is from...

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Slimming World
May/June 2017

Other Articles in this Issue

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We’ve hunted down the best low-Syn chocolate treats to help keep your slimdown sweet
Are your standards so high you’re setting yourself up for a fall? Here’s how keeping it real can speed you to success
Pauline Buck shares what’s kept her slim for 10 years!
Losing 2st helped cover star Elena Williams break free from crash dieting and rediscover her inner confidence
Delicious new recipes to boost your kitchen confidence and your weight loss
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Have a brill bank holiday with our Friday-to-Monday menu
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Oriental spices turn slow-roasted pork into something really special
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