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NEED COURAGE: Strawberry Meringue & Yoghurt Crumble

NEED COURAGE: Strawberry Meringue & Yoghurt Crumble

To be baked and enjoyed when you’re in a new and foreign place, and you need all the strength and courage you can get…
 
BODY FOOD
The word “courage” is derived from the Latin word “cor”, which means “heart”.  I guess that means being courageous is to act with your heart.  What better to eat than strawberries then, to become courageous?  You see, strawberries make our hearts stronger because of its outstanding anti-oxidant and anti-inflammatory nutrient content.  In fact, among all fruits profiled by the World’s Healthiest Foods, strawberries came out as one of the best fruit sources of a crucial anti-oxidant vitamin: vitamin C.  
 
MIND FOOD
“Home is where the heart is.  Paradise is where you are humbled into silence at the sound of the song your heart is singing.  But true happiness is knowing no distinction between the two.”  (Joey Gutierrez)
 
SOUL FOOD
“Wo Yao Kuaile 我要快樂” (A-mei Zhang)
 
INGREDIENTS
  • Strawberries (2 punnets)
  • Balsamic vinegar (1 tbsp)
  • White sugar (1/2 cup, 2/3 cup)
  • Egg whites (from 2 big sized eggs)
  • Vanilla essence (1 tsp)
  • Thick stawberry yoghurt (1-1.5 cups)
  • Gelatin (1 sachet)
  • Digestive or any other biscuits (2-3 cups when crumbled)
  • Butter (30g)
BAKING INSTRUCTIONS
  • In a bowl, add the egg whites and beat with a whisk until it is fluffy. Then slowly add the sugar (1 tbsp at a time) and the vanilla essence while continually whisking. 
  • Put spoonfuls of this mixture on a oven tray and put in the oven at 100 degrees celcius for approx 2 hours until the meringues.
  • For the base, crumble the biscuits (just use your hands, or if you want – you can put the biscuits in a plastic bag and then smash them with a rolling pin!) and add the butter.  Mush the biscuits and butter together so it becomes almost a dough (add more butter if necessary). 
  • Then line the biscuit base at the bottom of a cake tin / casserole dish and put in the oven for 15 minutes. 
  • For the yoghurt filling, dissolve the gelatin in a tiny amount of hot water before mixing into the yoghurt.  Then dollop the yoghurt on top of the biscuit base. 
  • Put this into the fridge for the gelatin to set. 
  • In the meantime, put the strawberries, balsamic vinegar, 1/2 cup sugar into a bowl; and using a fork, mush the strawberries together into chunks.  
  • When the meringue is done, add the strawberries on top of the yoghurt (remove excess liquid if there’s too much) and then crumble the meringue on top of the strawberries.  Yummy 🙂
 
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