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.