Raspberry Yogurt Fool

Ingredients

6 cup / 1.5 L

low-fat vanilla yogurt

2/3 cup / 150 g

Naturegg Simply Egg Whites, at room temperature, well shaken

1/4 tsp / 1 ml

salt

1/4 tsp / 1 ml

cream of tartar

1 1/4 cup / 300 ml

granulated sugar

4 cup / 1 L

frozen raspberries, thawed

Directions

1. Place the yogurt in a coffee filter-lined sieve set over a bowl; cover and chill while preparing the meringues (or for up to 6 hours). Preheat the oven to 250°F (120°C) and arrange racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine the egg whites, salt and cream of tartar in a large, non-reactive bowl; beat on high speed until egg whites hold soft peaks. Continuing on high speed, add the sugar, a spoonful at a time; beat until whites hold a stiff, glossy peak.

3. Dollop spoonfuls of the mixture, 1/2-inch (1 cm) apart, onto the prepared baking sheets to make 32 equal-sized meringues. Bake, rotating the pans halfway through cooking time, for 1 1/2 hours or until crisp, but still white. Turn off the oven; let the meringues stand in the oven for 1 hour. Transfer baking sheets to a cooling rack; cool meringues completely.

4. Crumble all but eight of the cooled meringues. Place one third of the crumbled meringues in an 8 cup (2 L) trifle dish or straight-sided glass bowl. Layer with one third of the raspberries (with their juices), followed by one third of the yogurt; repeat layers twice. Garnish with the eight meringues; serve immediately.

Tips

1. Bringing the egg whites to room temperature helps them to whip up better.

2. Make individual Raspberry Yogurt Fools by dividing the ingredients between 12 parfait glasses.

3. Meringue cookies can be made up to 3 days in advance and held in an airtight container at room temperature.

4. If making the meringues a day ahead, after 6 hours, transfer the strained yogurt into a container and reserve until ready to use; discard the accumulated liquid (whey).