Airy meringues are topped with siggi’s yogurt, fresh raspberries, lime zest and white chocolate.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- ½ cup siggi’s Raspberry Non‑Fat Yogurt
- 1 egg white
- ⅛ teaspoon cream of tartar
- ⅓ cup granulated sugar
- 1 cup fresh raspberries
- 1 teaspoon finely grated white chocolate
- 1 teaspoon lime zest
Place a rack in the middle of the oven and preheat to 250°F. Line a baking sheet with parchment paper. In a standing mixer with a whisk attachment, beat egg white on medium speed until frothy, about 4 minutes. Add cream of tartar and increase speed of mixer to medium-high for 2 minutes. Spoon in granulated sugar, one spoonful at a time, waiting 15 seconds between each addition. Adjust mixer speed to high and beat 4 to 6 minutes, until the egg mixture looks like thick white frosting with stiff peaks.
Use a rubber spatula to scrape down the sides of the mixing bowl. Using 2 standard flatware spoons, make 4 meringues evenly spaced on parch-lined baking sheet. Use the back of a spoon to create a shallow well in each meringue. Bake for 50 minutes. Remove from oven and cool. Spoon yogurt in the center of each cooled meringue and top with raspberries, white chocolate and lime zest. Serves 4.
Serving size: 1 meringue
CALORIES 118; TOTAL FAT 1g; SAT. FAT 0g; CHOL. 0mg; SODIUM 33mg; CARB. 24g; FIBER 1g; SUGARS 19g; PROTEIN 5g