Raspberry Passion Fruit Chinchillas Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
VegetarianInterest Group

Ingredients

 Butter1 Ounce, softened (25 Gram, 2 Tablespoon)
 Egg whites5
 Caster sugar5 Ounce (150 Gram, 2/3 Cup)
 Passion fruit2
 Fresh raspberries1 1⁄2 Pound (675 Gram, 6 Cups)
 Low fat ready made custard8 Fluid Ounce (From A Carton Or Can, 250 Milliliter, 1 Cup)
 Skimmed milk1 Tablespoon (As Required)
 Icing sugar2 Tablespoon (For Dusting)

Nutrition Facts

Serving size

Calories 208 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 7.7 mg

Sodium 38.5 mg1.6%

Total Carbohydrates 41 g13.5%

Dietary Fiber 7.8 g31.3%

Sugars 30 g

Protein 4 g9%

Vitamin A 7.9% Vitamin C 48.2%

Calcium 2.8% Iron 5.3%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. With a brush, paint four 300 ml / 1/2 pint / 1 1/4 cup souffle dishes with a visible layer of soft butter.
2. Whisk the egg whites in a mixing bowl until firm. (You can use an electric mixer.) Add the sugar a little at a time and whisk into a firm meringue.
3. Halve the passion fruit, take out the seeds with a spoon and fold them into the meringue.
4. Turn the meringue out into the four prepared dishes, stand them in a deep roasting tin which has been half-filled with boiling water and bake for about 10 minutes.
5. Turn the chinchillas out upside-down on to individual plates.
6. Top the chinchillas with the fresh raspberries. Thin the custard with a little skimmed milk and pour around the edge. Dredge with icing sugar and serve warm or cold.
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