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Île flottante (floating island)

A LITTLE EFFORT

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
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