Eton mess

Prep time: 10 mins
Cook: 7 mins
Serves: 6

Adding blueberries to this traditional summer dessert, keeps the overall potassium low.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
24.8g	Carbohydrate
438.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
24.8g	Carbohydrate	438.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This traditional English desert is quick to make and doesn’t need cooking.

Download recipe card

Ingredients

4 individual meringue nests

400ml double cream

1 teaspoon vanilla extract

150g fresh raspberries

150g fresh blueberries

1 teaspoon ginger cordial (optional)

2-4 ginger nuts (optional)

Raspberry coulis

200g frozen raspberries

30g caster sugar

1 tablespoon lemon juice

Method

Eton Mess

For the coulis, tip all of the ingredients into a saucepan and heat for 5-7 mins. Blend in a food processor until smooth, then pass through a sieve to remove the pips. Set aside until ready to serve.

Break up the meringues into pieces and set aside. Lightly whip the cream until soft peaks form. Be careful not to over whip it. Gently fold in the raspberries, blueberries, and meringue pieces.

Add the vanilla extract and ginger cordial if using. Stir through some of the raspberry coulis. You want a ripple effect with the raspberry running through it.

Serve drizzled with the raspberry coulis. For an extra flourish, crumble the ginger biscuits over the top.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish comes from the meringue, sugar and the fruit. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate/ potassium

Cream is relatively low in phosphate and soya yoghurt is a low fat alternative that is also lower in phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish. If you prefer you can swap the raspberries for strawberries keeping the quantities the same. By substituting some of red fruit traditionally found in this recipe and adding more blueberries which are a low potassium berry, this is a low potassium dessert choice.

Gluten free

Use gluten free biscuits

Healthier option

There is only a small amount of added sugar in the recipe but all meringues are high in sugar. If you want to reduce the amount of sugar or fat you eat consider leaving out the meringue and just have the fruit with cream. Alternatively use half fat crème fraiche, plain low-fat yoghurt or soya yoghurt in place of the cream and just stir all together, no whipping required. When making the raspberry coulis replace the sugar in the raspberry sauce with sweetener.

Storage

Follow the packet instructions for storing the shop brought meringues. Refrigerate any leftover fruit and cream and use within two days. The raspberry coulis makes more than needed but will keep well in an air tight container in the fridge for two-three days. If you won't use it up, it also freezes beautifully and can be pulled out for a quick topping for porridge. Just defrost thoroughly and use the same day.

Tips

If you would like try making your own meringue, check out the meringue with mango and lime cream recipe for instructions.