Sun World

Meringues with Green Grapes and Yoghurt

A low-fat and gluten-free dessert that can be savoured this autumn.


  • 2 egg whites
  • Pinch cream of tartar
  • 60g caster sugar
  • 2 tbsp brown sugar
  • 10g walnuts, finely crushed
  • 1/4 tsp ground cinnamon
  • 260g (1 cup) no-fat Greek yoghurt
  • 200g green seedless grapes, halved


  1. Preheat oven to 150°C/130°C fan forced.
  2. Place a large piece of baking paper on a work surface and draw four 8cm circles on the paper. Then, place these, pencil-side down, on a baking tray.
  3. Use electric beaters with a whisk attachment to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form.
  4. Combine sugars in a bowl and gradually add the sugar mixture to the egg white mixture, 1 tbsp at a time, until the sugar dissolves and mixture is thick and glossy.
  5. Divide the meringue mixture onto the prepared circles and make a well in the centre of the meringues.
  6. Combine the walnuts and cinnamon in a small bowl and sprinkle over the meringues.
  7. Bake for 45 minutes or until crisp. Then, turn the oven off. Leave the meringues in oven with door ajar to cool completely.
  8. Top the meringues with yoghurt and spoon over the grapes to serve.
  9. Enjoy!