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!
Frozen Strawberry, Yogurt and Meringue Dessert with Strawberry Coulis
Almost like a frozen Eton Mess, this is one dessert that's just made for summer!
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
- Line a loaf tin with plastic wrap leaving extra on the edges so it can cover the top when the tin is full.
- In a pot, add the water, sugar and lemon juice, and heat just until 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. Stir half of coulis into the yogurt mixture, to make a marbled effect.
- 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.
- Place in 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.
Notes
You can make this into ice lollies (popsicles) too!
Nutrition Information:
Serving Size: 10Amount Per Serving: Calories: 94Total Fat: 7gCholesterol: 0mgSodium: 0mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 2g
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Hi Christina: I just made your Strawberry Meringue Ice Lollie two days ago.
I didn’t have strawberries, but had a bag of frozen Olalliaberries that we picked last Summer in Watsonville:)
I followed your instructions and came up with the most delicious ice cream popsicles ever!!
They taste even better the 2nd and third days.
Thank you so much for sharing your amazing recipes and your talents with all of us
Most sincerely,
Raquel Musgrave
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I just can imagine the taste of this beautiful and refreshing dessert ! Oh !!!! These strawberries are from your strawberry patch ?! Now , I’m so jealous ! lol This looks like a perfect treat for these hot summer days :D
Yes, Anne, some of the strawberries are from my plants. They said “ever-bearing” when I bought them, and they really meant it! They haven’t stopped for over 2 years! Thanks for checking out my blog ;)
I would definitely choose 8 strawberries instead of orange :D or this dessert !
It’s so hot right now, I’m going for the leftover dessert!