| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
serves
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Ingredients
- 5 eggs yolks only
- 1 lemon juiced
- 2 passionfruit
- 1 tsp butter
- 2 tbsp light ricotta
- 250 gram frozen strawberries
- 1 1/2 tbsp chia seeds
- 1 tbsp Natvia
- 1 packet meringue kisses
- 1 cup reduced fat Greek yogurt
- 1 mango chopped
- 1/2 punnet raspberries
- 1/2 punnet blueberries
- 2 kiwi fruit peeled and sliced
- 1 tbsp icing sugar for dusting
- 1/2 cup Natvia No Added Sugar Salted Caramel Topping
Ingredients
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Instructions
To make the passionfruit curd
- Add 5 egg yolks only, 1 tbsp honey and the juice of 1 lemon to a saucepan whisk together over low heat, stirring constantly for 2-3 minutes until the mixture thickens, if you stop stirring or heat too fast you may end up curdling the eggs.
- Once curd is thick and creamy add passionfruit and ricotta and stir through to combine.
- Cover with cling wrap and allow to cool.
To make the jam
- Place all ingredients in a small saucepan and stir over a low heat until the berries have softened.
- Puree or mash lightly, until just a few small lumps remain.
- Thoroughly stir in chia seeds in four lots so that they don’t clump together. Pour into a jar or container.
To assemble
- Spread about ⅓ of the greek yoghurt onto a serving platter in a circle/wreath shape.
- Arrange meringue kisses, dollops of remaining greek yoghurt and prepared fruit around the yoghurt wreath.
- Dust with icing sugar and serve with trio of dipping sauces.
Recipe Notes
192 calories per serve