Awhile back I made some lovely Meringue Nests and had two left over. The went in an airtight container on top of the fridge. In my defense, I can’t really see the top of my fridge and I certainly don’t look up there very often. Once when I had the parents of friends over and learned the Dad was quite tall, I felt obligated to pull up a chair and clean it off for fear he might see all sorts of shame up there! But mostly, other than a bread box that’s sat up there for years, the top of my fridge is ignored.
I was a bit afraid my meringue nests wouldn’t still be good, but let’s face it, meringue is a pretty stable substance when cooked up for nests and the container is airtight. They were still lovely, if a bit dry, which is a bonus in this case. I had berries still that I hadn’t used up when I made my Chicken & Fruit Salad and even had whipped cream in the fridge.
Eton Mess came to mind immediately. I’ve also seen a number of posts on Eton Mess lately, including this one by Coconut Craze and this one by Caroline’s Cooking. I guess Eton Mess was just on my mind.
Somehow, though, I just couldn’t face the whipped cream, so I did what I do so often as a substitute. I used a Greek Yogurt. An unsweetened version, at that. By the time the berries (I used strawberries and blueberries) and the meringue went in, it was a gorgeous blend of deliciousness!
I was even feeling a bit virtuous despite the sugar in the meringue until I had a second helping…I can’t wait for the next time I make Meringue Nests!
Eton Mess, Greek Yogurt Version
- 2 cups berries, in bite sized pieces if larger berries are used
- 1 tablespoon sugar
- 2 meringue nests or equivalent amount of meringue
- 2 cups Greek Yogurt
Mix berries with sugar and if time allows, leave at room temperature for 15 minutes to an hour.
Add yogurt to a small bowl. Crumble the meringue nests and add most to the yogurt, leaving out a small amount for garnish. Add most of the berries, again leaving out a small amount for garnish.
Divide mixture among four fancy glasses or bowls. Sprinkle the reserved fruit and meringue over the top.
- If you’re making meringue for this recipe, no need to actually pipe out nests. Use the recipe given or adjust to size and simply smooth the meringue out into about 1/2 inch layer.
- If you wish to make a classic Eton Mess, simply whip up one cup of whipping cream, sweeten if you wish, and use in place of the yogurt.
From the kitchen of www.frugalhausfrau.com