- 8 large free-range egg whites
- 440 g caster sugar
- 6 granadillas, halved and pulp scooped out
- 2 ripe mangoes, sliced
- 2 cups low-fat plain yoghurt
Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture.
Spoon the mixture onto the baking tray and bake on a rack in the centre of the oven for 1 hour.
Turn off the oven but leave the meringue inside to dry out for a further few hours.
Crush the meringue and place into individual dishes. Fold the grandadilla pulp and mango into the yoghurt, spoon over the meringue and serve immediately.
Per serving: 1765.5 kJ, 9.3 g protein, 1.3 g fat, 97.1 g carbs