200 g (7 oz) small strawberries, hulled
100 g (3 1/2 oz) blackberries
100 g (3 1/2 oz) blueberries
40 g (1 1/2 oz) redcurrants
juice of 1 orange
200 g (7 oz) very low fat fromage frais
1 vanilla pod
2 tsp granulated artificial sweetener
4 ready-made individual meringue nests
100 g (3 1/2 oz) blackberries
100 g (3 1/2 oz) blueberries
40 g (1 1/2 oz) redcurrants
juice of 1 orange
200 g (7 oz) very low fat fromage frais
1 vanilla pod
2 tsp granulated artificial sweetener
4 ready-made individual meringue nests
To serve:
mint sprigs to decorate
icing sugar to dust
icing sugar to dust
method
1. Cut any larger strawberries in half. Place half of them in a bowl with the blackberries, blueberries and redcurrants.
2. Put the remaining strawberries in a food processor with the orange juice and blend until smooth. Transfer to a bowl, cover and refrigerate.
3. Place the fromage frais in another bowl. Split the vanilla pod in half lengthways and scrape out the seeds, using a small sharp knife; add them to the fromage frais. Sprinkle in the sweetener and stir to mix well.
4. To serve, place the meringue nests on individual plates. Spoon the fromage frais mixture into the nests and pile the berries on top. Drizzle the strawberry and orange puree around the meringue nests and serve immediately, decorated with mint sprigs and a light dusting of icing sugar.
2. Put the remaining strawberries in a food processor with the orange juice and blend until smooth. Transfer to a bowl, cover and refrigerate.
3. Place the fromage frais in another bowl. Split the vanilla pod in half lengthways and scrape out the seeds, using a small sharp knife; add them to the fromage frais. Sprinkle in the sweetener and stir to mix well.
4. To serve, place the meringue nests on individual plates. Spoon the fromage frais mixture into the nests and pile the berries on top. Drizzle the strawberry and orange puree around the meringue nests and serve immediately, decorated with mint sprigs and a light dusting of icing sugar.
serving amount
serves 4
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