Name: Raspberry meringue crush recipe
Prep time: 5 min
Total time: 5 min
Yield: Serves: 4
Ingredients: 4 tablespoons icing sugar; 4 tablespons skimmed milk; few drops vanilla extract; 250g carton quark; 150g (5oz) frozen raspberries, plus a few extra for decoration; A few crushed meringue shells

By Sue McMahon

published 12 February 2012

in Recipes

On a diet but still crave desserts? Try this lower-fat raspberry meringue crush. Made with quark and skimmed milk, these tasty little puds will soon be a firm favourtie

Ingredients

4 tablespoons icing sugar
4 tablespons skimmed milk
few drops vanilla extract
250g carton quark
150g (5oz) frozen raspberries, plus a few extra for decoration
A few crushed meringue shells

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Method

Stir the icing sugar, milk and a few drops vanilla extract into the carton of quark. Stir in the frozen raspberries and leave for a few minutes for the raspberries to start to defrost.
Layer the raspberry mixture up with crushed meringues and decorate with a few extra raspberries.

Top Tip for making Raspberry meringue crush

This recipe uses frozen raspberries which are often cheaper than fresh ones. If you prefer, you can substitute them for fresh ones.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.