The Protein Festive Dessert

The Protein Festive Dessert

This delicious protein festive dessert I suggest you cook with raspberries and creamy yogurt.


For meringues:

● Egg whites — 6 pcs.,
● Sugar — 300 grams or 0,66(lb),
● Cornstarch — 2 tsp.,
● Pinch of Vanillin.

For cream:

● Fresh raspberries — 400 grams or 0,88(lb),
● Cream for whipping — 200 ml. or 0,007(oz),
● Yogurt without additives — 200 ml. or 0,007(oz),
● Sugar — 2 tbsp.,
● Pinch of Vanillin,
● Mint for decoration.


1. Beat up the proteins until lush foam is obtained. Sprinkle sugar and beat until strong peaks. Add vanilla and starch, whip a little more.
2. Draw on the parchment paper two circles with a diameter of about 20 cm, put in the middle of the whipped whites. Bake at 130°C or 266°F degrees 1 hour 15 minutes or 1 hour 30 minutes. The finished merenga should acquire the color of melted milk and harden. Remove from the oven, cool.
3. Whip the cream with sugar until soft peaks are formed, then add yogurt and vanillin. Spread half the cream on one meringue. Sprinkle with half rinsed raspberries.
4. Cover the top with a second meringue and squeeze lightly. Top with cream and berries. Decorate with mint leaves and serve.

Bon Appetit!!!

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