Peach, Raspberry and Lemon Curd Eton Mess
Created by ImPat on October 25, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 0m
- Recipe #21465
Ingredients
- 130 grams frozen raspberries (defrosted juiced reserved)
- 2 tablespoons orange juice (freshly squeezed)
- 2 tubs (170 grams) yogurt (lemon, or vanilla Chobani brand)
- 1 pound peaches (4 large ripe, cut into thin wedges)
- 160 grams lemon curds (2/3 cup Yackandandah brand)
- 500 grams raspberries (4 x 125 gram punnets)
- Mini meringues (16 mini, 40 grams or gluten free meringues)
- Mint sprigs (to serve)
- Edible gold leaf (to serve optional)
How to Make
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Step 1: Put defrosted raspberries, reserved juice and orange juice in a small food processor and process until smooth and set aside.
-
Step 2: Divide yoghurt between 8 serving glasses and drizzle over berry mixture and top with peach slices, lemon curd and raspberries.
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Step 3: Arrange 2 meringues on top of each dessert and decorate with mint sprigs and fold leaf, if using.
Nutritional Facts
- Serving Size: 1 (160.2 g)
- Calories 106
- Total Fat - 1.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 3.3 mg
- Sodium - 12.6 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 2.9 g
- Sugars - 17 g
- Protein - 1.9 g
- Calcium - 34.3 mg
- Iron - 0.4 mg
- Vitamin C - 36.1 mg
- Thiamin - 0.1 mg