Recipe provides approximately:
Pre heat oven 90˚C/fan 90˚C/gas mark ¼.
Add egg whites into a large clean mixing bowl (not plastic).
Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Turn the speed up and start to add all the sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.
Using a dessert spoon, scoop a heaped spoonful of the mixture. Using another dessert spoon, ease it on to the baking sheet to make an oval shape.
Bake for 90 minutes in a fan oven or 100 minutes in a conventional oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Break the meringue into large pieces.
Add whipped cream into a bowl, gently fold in the K.YoTM , raspberries and meringue.
Sprinkle grated dark chocolate over the top.
K.YoTM is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
- Meringue
- 20g Egg, whites only
- 20g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
- Filling
- 60g K.YoTM Chocolate
- 22g Double cream, whipped e.g. Morrison’s or Tesco
- 1g Dark chocolate, grated e.g. Lindt 90% dark chocolate
- 15g Raspberries, chopped
