• 3 egg whites
  • Pinch of cream of tartar
  • 100g (1/2 cup) caster sugar
  • 2 x 150g ctns Vaalia Low Fat Lemon
  • Step 1 Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Draw four 8cm discs on each lined tray. Turn the paper ink-side down.
  • Step 2 Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
  • Step 3 Divide mixture among discs and use the back of a spoon to smooth surfaces. Bake for 30 minutes or until pale golden and slightly crisp. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely.
  • Step 4 Place the yoghurt and cream in separate bowls. Use an electric beater to beat the cream until thick. Use a large metal spoon to fold the cream into the yoghurt.
  • Step 5 Divide half the meringue discs between 4 plates. Top with half the yoghurt mixture. Top with the remaining meringue discs and remaining yoghurt. Top with passionfruit pulp.