This frozen strawberry, yogurt and meringue dessert is so surprisingly tasty, you’ll never believe all the rave reviews you’ll receive!

I had this frozen strawberry, yogurt and meringue dessert with strawberry coulis dessert for the very first time three years ago in England.

My Aunt Elvira had us over for lunch, and when she came out with this irresistable treat, well, you can tell I already knew it was going to be something special, because I stopped her in her tracks to take this picture!

As is the case with all my aunts (all 6 of my mother’s sisters), my Aunt Elvira is a top notch cook! I’ve never tasted anything she’s made which wasn’t phenomenal, and this dessert wasn’t any different. It truly is such a perfect summer dessert. Using in-season fruits (my aunt used red currants from her garden) with meringue and yogurt makes it a light, fruity and a rather healthy dessert!

The other night I attended a presentation held by the California Strawberries Commission, and they pointed out just how healthy strawberries are. A serving of 8 strawberries contains more Vitamin C than an orange. Strawberries also contain potassium, folate, fiber and antioxidants! For me, the nutrition is just an added plus, because who doesn’t love the flavor of strawberries?

My Aunt Elvira sent me this recipe once I came home from England, but I do not remember the magazine where she’d found it. If anyone knows, please send me a message and I will post a link to the original recipe to give credit where credit is due, as I searched but could not find this exact recipe on the internet anywhere. It’s rather similar to a frozen Eton Mess!

Frozen Strawberry, Yogurt and Meringue Dessert with Strawberry Coulis

Ingredients

• 1/4 cup (2 oz) sugar
• 2 tbsp water
• juice of half a lemon
• 1 1/2 cups (12 oz) whipping cream
• 9 oz greek yogurt
• 8 meringue nests (4 1/2 oz) crushed into medium size pieces
• 1 lb strawberries, raspberries, or red currants or a combination of any of these

Line a loaf tin (or any freezer proof container) with plastic wrap leaving extra on the edges so it can cover the top when the tin is full.

In a small pot, add the water, sugar and lemon juice, and heat just until the sugar melts. Set aside to cool.

Chop the strawberries and place 3/4 (12 oz) of them in a food processor, or blender, with the cooled syrup. Process until smooth to make the coulis.

Whip the cream until it stands in soft peaks, then fold in the yogurt. Next, fold in the meringue pieces.

Add half of coulis into the yogurt mixture.

Stir to create a marbled effect.

Spoon one third of the mixture into lined loaf tin (or other container) alternately with chopped strawberries. There will be 3 layers of yogurt mixture with 2 layers of chopped fruit. After the last layer of yogurt mixture, cover the dessert with the rest of the cling wrap.

Place in the freezer for 3 to 4 hours, but do not freeze completely.

Turn out onto serving plate and decorate with strawberries and serve with remaining coulis.

If you do freeze this for longer than recommended, or have leftovers in the freezer, just bring let it soften a little before serving. I hope you enjoy this frozen strawberry, yogurt and meringue dessert!

Yield: 1 loaf

Frozen Strawberry, Yogurt and Meringue Dessert with Strawberry Coulis

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Almost like a frozen Eton Mess, this is one dessert that's just made for summer!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 1/4 cup (2 oz) sugar
• 2 tbsp water
• juice of half a lemon
• 1 1/2 cups (12 oz) whipping cream
• 9 oz greek yogurt
• 8 meringue nests (4 1/2 oz) crushed into medium size pieces
• 1 lb strawberries

Instructions

1. Line a loaf tin with plastic wrap leaving extra on the edges so it can cover the top when the tin is full.
2. In a pot, add the water, sugar and lemon juice, and heat just until sugar melts. Set aside to cool.
3. Chop the strawberries and place 3/4 (12 oz) of them in a food processor or blender with the cooled syrup. Process until smooth to make the coulis.
4. Whip the cream until it stands in soft peaks, then fold in the yogurt. Next, fold in the meringue pieces. Stir half of coulis into the yogurt mixture, to make a marbled effect.
5. Spoon one third of the mixture into lined loaf tin alternately with chopped strawberries. There will be 3 layers of yogurt mixture with 2 layers of chopped fruit. After the last layer of yogurt mixture, cover the dessert with the rest of the cling wrap.
6. Place in freezer for 3 to 4 hours, but do not freeze completely.
7. Turn out onto serving plate and decorate with strawberries and serve with remaining coulis.
8. If you do freeze this for longer than recommended, or have leftovers in the freezer, just bring let it soften a little before serving.

Notes

You can make this into ice lollies (popsicles) too!

Nutrition Information:

Serving Size:

10
Amount Per Serving:Calories: 94 Total Fat: 7g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 8g Fiber: 0g Sugar: 0g Protein: 2g