Spiced vacherin with baked rhubarb and Greek yoghurtReviewed by our expert panel
(at time of publication)
- 2 egg whites
- 100g castor sugar
- ½ teaspoon mixed spice
- 4-5 stalks rhubarb
- 1 orange, juice
- 1 tablespoon brown sugarlight brown cane sugarX
- 6 heaped tablespoons reduced-fat Greek yoghurt (see tip)
1 Preheat oven to 150°C. Place egg whites in a large clean bowl. Whisk until peaks form then whisk in sugar a spoonful at a time. Whisk thoroughly after each addition until all sugar is added. Stir in spice.
2 Cover a baking tray with non-stick baking paper. Spoon meringue on baking paper, making 6 mounds. Use the back of a spoon to shape meringue in discs.
3 Place tray in the oven and immediately reduce the temperature to 120°C. Cook for 50 minutes. If discs begin to brown, reduce heat further. Turn heat off. Let discs cool in oven.
4 Preheat oven to 180°C. To prepare rhubarb, cut stalks in 5cm lengths. Place in an ovenproof bowl and squeeze over orange juice. Stir in sugar and bake for around 20 minutes or until rhubarb is tender but still holds its shape. Allow to cool.
5 To serve, place a meringue disc on a plate. Add a dollop of Greek yoghurt and top with a spoonful of cooled rhubarb.
Make it gluten free Check yoghurt is gluten free
Prepare extra rhubarb and have it on your breakfast muesli or porridge, or add it to low-fat natural yoghurt. The vacherin and rhubarb can be prepared in advance.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 1g
Dietary fibre 1g
Last updated date: 3 March 2021
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