Meringues are a great pudding idea and the best thing about them is that they are hardly any calories and so tasty.
This is one of my favourite puddings and so easy to make.

Makes 10-12


2 Egg Whites
4 oz Caster sugar
1/2 Pint Double Cream
125g Raspberries
1 Small Chocolate Bar
Chocolate Sprinkles


Put the two egg whites in a bowl and mix until you have stiff peaks.


Add half of the caster sugar and whisk together then add the other half of the sugar and fold in.


You will need 2 baking sheets covered in baking paper. Place your meringue mixture in a piping bag with a large nozzle of your choice and pipe the meringue mixture onto the baking paper leaving enough space in-between so that they do not stick to each other when cooking. You can either pipe them into circles or into long strips.


Place in the oven at 110 Degrees for about an hour until firm and dry. While your meringues are cooking you can make your whipped cream and melted chocolate. Place the double cream into a bowl and beat the double cream until thick and creamy – set aside or place in the fridge until you are ready to serve.


Break up your chocolate bar and place in a glass bowl and either melt gently in the microwave or place the bowl onto a pan of hot water on the stove to melt stirring all the time ( making sure that the water does not touch the bottom of the bowl). Leave this to cool.

Take the meringues out of the oven and place on a cooling rack.


When cool use the whipped cream to sandwich together two of the meringues and place in a bowl. Place some raspberries on top. Using a spoon zigzag the melted chocolate onto the top of the meringues and raspberries. Top your pudding with sprinkles if desired.



N.B to make this desert with less calories substitute the double cream for Lighter squirty cream and do not add the chocolate.