2/3 cup low-fat natural yoghurt
1/2 tsp vanilla extract
1 tsp Natvia
1/2 cup raspberries
Preheat oven to 100 C and prepare baking tray with baking paper.
Combine Natvia and egg whites in a bowl and beat until very stiff. Sprinkle over vinegar and cornstarch, fold in very gently with a spatula. Spread meringue onto baking paper to a round the size of a small plate. Bake on the centre shelf for 30-40 minutes or until a very pale colour and firm. Turn off oven and let cool completely in the oven with door slightly ajar (about an hour).
Whisk yoghurt with vanilla and Natvia and spread over meringue, then top with raspberries to serve.
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