Meringue usually takes well over an hour to make but Slimming World’s super-speedy version cooks in less than 20 minutes – and it’s the ideal topping for deliciously sweet raspberries. This recipe serves 4 people and would be the perfect treat for friends when it’s your turn to host dinner.
4 sponge fingers, roughly broken up
450g frozen raspberries, thawed
3 egg whites
Preheat the oven to 220C/200C fan/gas 7.
Divide the sponge fingers between 4 heatproof ramekins.
Lightly crush the raspberries, stir in half the sweetener and spread the mixture over the sponge fingers.
In a clean bowl, whisk the egg whites with the remaining sweetener until stiff and glossy. Spoon the mixture over the raspberries and bake for 8 minutes or until lightly golden.
Dust with icing sugar if you like (1 Syn per level teaspoon). These are best served hot.
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