I Quit Sugar Christmas Cookbook by Sarah Wilson

Author:Sarah Wilson
Language: eng
Format: mobi, epub
Publisher: I Quit Sugar Pty. Ltd
Published: 2013-11-22T00:00:00+00:00

Christmas Eve: Preheat oven to 120°C. To make the meringues, beat egg whites and salt in a bowl to stiff peaks. Add the syrup and beat a little more. Then gently fold in the shredded coconut. Form into 12 rough balls and place on a baking tray lined with baking paper and bake for 30 minutes.

Reduce oven temp to 95°C and bake for another hour until balls are chewy. Bake for longer if you like them crispy. Remove from oven and let cool completely before removing them from parchment paper. Store in an airtight container overnight. Meanwhile, place coconut cream in the fridge. And make a simple coulis by bringing the berries and the stevia to a gentle boil, breaking berries up with a wooden spoon and reducing for a few minutes until a syrup-like consistency. Store in the fridge overnight in a non-metallic container.

Christmas Day: Take your 12 meringues, crumble roughly and set aside. Whip the coconut milk/cream and yoghurt/cream cheese with a pinch of salt until it’s thick. Now, divide the meringue chunks (reserving a few for topping) into the bottom of eight glasses (mugs or cocktail stems could also work). Divide three-quarters of the berries between the eight glasses, then place a big dollop of cream on top. Then top with a few extra berries and the remaining meringue chunks.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.