Eton mess with vanilla skyr
15 min · 12 g protein · 165 cals / serving
The summer pudding everyone loves: juicy, lightly sweetened strawberries and raspberries tumbled through thick vanilla skyr with shards of crisp meringue, so every spoonful is creamy, crunchy and sharp-sweet at once.
Ingredients
- 450 g strawberries, hulled
- 100 g raspberries
- 2 tsp powdered sugar, icing sugar
- 1 tsp lemon juice
- 400 g skyr, plain
- 1 tsp vanilla extract
- to taste stevia, or 2 tsp more icing sugar
- 3 nests (45 g) meringue, roughly broken
To serve
- a few leaves fresh mint
Steps
- Slice half the strawberries and put them in a bowl with the raspberries. Mash the remaining strawberries with the icing sugar and lemon juice to make a rough sauce, then stir in the sliced berries. Leave for 10 minutes so they turn glossy and juicy.
- Stir the vanilla and sweetener into the skyr and beat it with a spoon until smooth and thick.
- Just before serving, fold the skyr, berries and most of the meringue together in a few strokes, so you keep ribbons of red through the white. Spoon into glasses or bowls and top with the rest of the meringue and a few mint leaves.
Good to know
Why only just before serving?
Meringue softens as soon as it meets the berries and skyr. Fold everything together at the last minute and the shards stay crisp.
Skyr or yogurt?
Skyr is thick enough to stand in for whipped cream and tastes rich with vanilla. Thick Greek yogurt works well too; a mix of half skyr and half whipped cream is nearer the original and still lighter.
Alternatives
Per
- Calories
- 62
- Protein
- (32%)
- 5 g
- Fat
- (2%)
- <1 g
- Carbohydrates
- (66%)
- 10 g
- of which sugar
- 8 g
- Fiber
- 1 g
- Sodium
- 21 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 661 kcal goes into the pot and 1019 g of ingredients comes out as about 1065 g of food: 62 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.