NEW RECIPE! California Raisins and Nectarine Meringues (Serves 6, Preparation time: 30 minutes Cooking time: 1½ hours)

You will need 3 large egg whites 175g caster sugar Filling: 2 tbsp golden syrup 1 tbsp rum 75g California Raisins 1 California Nectarine 6 tbsp whipping cream 4 tbsp low fat Greek yoghurt Nutrition Facts (per serving) Calories 309kcals Total fat 8g of which saturated fats 5g Protein 4g Carbohydrates 57g Fibre 0.5g Iron 1mg Sodium 64mg Method Pre-heat the oven to 100°C/200°F/gas low. Line a baking sheet with non-stick parchment paper. Put the egg whites into a large clean bowl. Using an electric hand held whisk, whisk until they form stiff peaks. Add the sugar 3 tbsp at a time and whisk in after each addition until the mixture is thick and glossy. Using a large metal spoon, spoon 6 portions of meringue onto the paper, leaving space between, then with the back of the spoon press each out to a rough round with a diameter of about 10cm with a slight hollow in the middle. Place in the oven on a low shelf and bake for 45–60 minutes until crisp on the outside. Turn off the oven and leave them in the oven with the door ajar for 30 minutes. Meanwhile, put the golden syrup and rum into a saucepan, heat until simmering then add the raisins and simmer for 2 minutes. Remove from the heat and leave to cool. Halve the nectarine, remove the stone and chop into small dice, fold into the raisins. When the meringues are cold, lift off the paper onto serving plate. Whip the cream until stiff, fold in the yoghurt then spoon onto the meringues, spoon over the raisin and nectarine and serve.