Diabetes Matters - online subscriptions are no longer available Autumn 2015 | Page 30

Nutritional Information
per serve

• Energy: 712kJ
• Protein: 5.5g
• Carbohydrate: 23g
• Total fats: 4.4g
• Saturated fats: 0.4g
• Sodium: 40.9mg
• Fibre: 7.1g

Spring

Berry Rhubarb Meringue Pots
Preparation time: 15 mins

Cooking time: 25 minutes

Serves: 4

Ingredients

30

Method

• 4 stalks rhubarb, cut into 5cm
lengths
• 3 apples, peeled, cored and thinly
sliced
• 1 1/2 cups frozen mixed berries
• 1/2 cup unsweetened apple juice or
water
• 1 tsp ground cinnamon
• 2 egg whites, at room temperature
• 1 tbs caster sugar
• 1/4 cup slivered almonds

1. Preheat oven to 180ºC (160°C fan forced).
2. Place rhubarb, apples, berries, juice or water and cinnamon into a large saucepan
over a moderate heat. Cover, bring to the boil and simmer gently, stirring
occasionally, over a low heat for 15-20 minutes until rhubarb is soft but apples
retain their shape.
3. In a clean dry bowl whisk the egg whites until soft peaks have formed. Add sugar
and beat until sugar has dissolved.
4. Divide cooked fruit between four small 1-cup capacity ovenproof bowls and top
with meringue, shaping into a peak. Sprinkle with almonds and bake for 10
minutes until golden. Serve immediately.
Variation: Pears or nashi fruit can be used instead of apples. Or you can leave out
the meringue top and serve stewed fruit in a breakfast parfait or simply with low
fat yoghurt.

LiveLighter© State of Western Australia 2015. Reproduced with permission.