Yogurty baked Alaska recipe

Click to rate
(867 ratings)
Sending your rating
  • Low-fat
serves: 4
Cooking: 15 min
  • We earn a commission for products purchased through some links in this article.
  • This lower-fat version of the dessert favourite is a real treat. Golden-tinged meringue hides a delicious raspberry coulis and frozen yogurt centre

    Ingredients

    • 75g (3oz) raspberries, defrosted if frozen
    • 2tbsp sugar
    • 4 free-range egg whites
    • 110g (4oz) caster sugar
    • 500ml carton frozen yogurt

    Method

    • Tip raspberries into a food processor with sugar and blend well. Pour the purée through a sieve held over a bowl – use a spoon to push the liquid through the sieve. Discard seeds.

    • Whisk egg whites with caster sugar until the mixture forms stiff peaks. Spread 4 x 8cm rounds of egg white onto a baking tray lined with parchment paper. Gently drop 1 scoop of frozen yoghurt on to each round and spoon over 2tsp of the coulis. Cover with more egg white – you shouldn’t be able to see the yogurt or coulis underneath.

    • Bake in a preheated oven at 200°C (400ºF, gas mark 6) for about 2 mins until the meringue starts to turn golden. Serve immediately.

    Top tip for making Yogurty baked Alaska

    Customise your dessert by using your favourite flavour of frozen yogurt.

    Click to rate
    (867 ratings)
    Sending your rating