Vegetarian raspberry meringue pots

Vegetarian raspberry meringue pots with crumbled meringue and fresh quark. A quick English-style dessert in a glass that tastes really crunchy and fresh.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 140 kcal per serving
• Protein: 12 g
• Fat: 1 g
• Carbs: 18 g

Ingredients

• 200g low-fat quark
• 100g raspberries
• 1 tbsp honey
• 2 small meringues made with coconut sugar (homemade, see tip)

Method

You’ll need: mixing bowl

1. Beat the low-fat quark in a bowl with the honey and a splash of water.
2. Roughly mash a good half of the raspberries with a fork so some pieces remain.
3. Roughly crumble both meringues with your hands.
4. Layer the quark, raspberry purée and meringue crumbs alternately in two dessert glasses.
5. Put the remaining raspberries on top and serve the dessert promptly.

Good to know

A British Eton mess in a fitness version. Here creamy quark meets fruity tartness and sweet, crunchy meringue.

Swaps

Raspberries → strawberries (the original recipe always uses ripe strawberries, which makes it taste even more classically British).

Cooking tips

To make the meringues: whisk 1 egg white until stiff, gradually add 40 g finely ground coconut sugar and pipe small dots onto baking paper. Dry at 100 °C (80 °C fan) for 90 minutes; kept airtight, they last two weeks. Don't crumble the meringue too finely, otherwise it dissolves quickly in the moist quark and the crunch is lost.

Storage

This dessert has to be served straight away. If it stands, the crisp meringue goes completely soft.

Allergens

Contains milk and egg white (in the meringue). Completely gluten-free.