May 17, 2013


Serves 4


1 medium Lime, Whole, zest and juice
2 medium Passion Fruit
2 medium Orange
300 g Yogurt, Greek, 0% Fat
200 g low-fat cottage cheese, (or low fat ricotta)
1 tbsp Artificial Sweetener, powdered, to taste
2  tsp Mint, Fresh, to decorate


1.Put the zest and juice of the lime into a non-metallic bowl. Scoop the seeds and pulp from the passion fruits into this bowl.
2.Using a sharp, serrated knife, remove the peel and pith from the oranges. Do this over the bowl to catch the drips. Segment the oranges, removing all the membrane. Gently stir half the segments into the passion fruit mixture.
3.Mix together the yogurt and low fat soft cheese with the vanilla extract. Add powdered sweetener, to taste.
4.Stir the two mixtures together loosely, then share between 4 serving glasses, adding the remaining orange segments as you layer the desserts. Spoon any juices on top. Chill until ready to serve, decorated with fresh flowers or mint leaves.
5.Try not to overmix the fruits with the yogurt mixture – it’s meant to look messy!

La Femme
I know this is a weightwatcher’s recipe but in my mind Eton Mess should have broken-up meringue or at a minimum something crunchy in the mix.  So I served it with shop bought “Almond Bites” sort of bite-sized biscotti, delicious.

Wine Matching
We had tasted a sweet Moscato and a Kabinett Riesling (off-dry) both deliciously fruity so the fruits in this dessert, in particular the passionfruit, made the combination a very refreshing and a pleasant end to the meal.

Le Vin
Bernkasteler Kurfurstlay, Riesling, Kabinett, Selbach Wines,  Mosel, Germany, 2009, MYR60



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