Just when I think the house is relatively decent, I invite friends over and, behold, miniature messes spring forth. Dust bunnies dance on the windowsill, sticky splotches materialize on countertops, and tiny legos loom underfoot.
So here’s to a recipe that celebrates messiness. Namely, Eton’s Mess.
The Eton in question is Eton’s College in England and the mess is a heavenly concoction of squashed fruit (most typically berries), whipped cream, and crushed meringues. Precision is antithetical in the making of Eton’s mess: the key is to create an untidy jumble of deliciousness that, when spooned into a glass, is nevertheless gorgeous.
But could I eat it for breakfast at 4 in the morning? It seemed the perfect choice for royal wedding-watching, but I had to teach an exercise class at 6 am. Whipped cream and a heap of sugar, no matter how scrumptious, wasn’t going to cut it for a pre-workout meal. Darn it.
Enter Greek yogurt, plus a bit of stevia for sweetness (the meringues have some sugar, so the sweetness is balanced). Mix with plenty of raspberries (tastes like luxury, anytime).
Crush most of the raspberries as you mix them in, but leave some whole.
A touch of cocoa powder, sprinkled on top, clinches all. I think I may even prefer the tang and luxurious richness of the Greek yogurt to whipped cream here. A royal treat!
Greek Yogurt & Raspberry Eton’s Mess (Gluten-Free)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1x
Ingredients
- 1 cup raspberries
- 1 cup Greek plain yogurt (I used 2% but you can use 0%)
- 2 packets Stevia-type sweetener (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1/2 cup coarsely crushed vanilla meringues (I got mine at Trader Joe’s)
- 1 teaspoon unsweetened cocoa powder
Instructions
- Let the raspberries stand at room temperature 10-15 minutes (this will make them easier to mash and will help to release their juices).
- In a medium bowl, mix the yogurt and sweetener until blended. Mix in the berries, mashing most but not all of the berries so that mixture is streaky with the berries. Mix in the meringues. Spoon into 2 glasses or mason jars. Sprinkle with cocoa powder. Chill until ready to serve.
- Category: dessert, breakfast
Nutrition
- Serving Size: 1 serving
- Calories: 172
- Sugar: 19 g
- Sodium: 67 mg
- Fat: 2.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 24.1 g
- Fiber: 4.3 g
- Protein: 14.6 g
- Cholesterol: 5 mg
love. LOVE! the meringue = eggs for breakfast, right?
Camilla, just wanted to let you know that you’re missed! 🙂
I keep checking your blog now and again and will continue. I hope you’re just super busy and everything’s okay. I pray so.
Oh no… I hope you are not done blogging yet… Love the looks of your posts
oh me oh my! Looks delish!
LOVE this – what a fabulous idea!!
Hi Kelly,
I know, you don;t see “mess” in a recipe title too often. The only other recipe I know of that comes close is somthing my mohter used to make called Spanish “Gunk”. Can you belive it? I actually loved it (it was essentially refried bean and beef burritos)–but my father would not touch it with a ten foot pole! 🙂
When I saw the post title pop up in my google reader I was wondering what the ‘mess’ referred to, and now I know. This sounds delicious and perfect with the lovely fruit that’s been popping up these days.