Here is a healthier take on a classic dessert. This time the traditional ‘lemon meringue’ is being given a healthier overhaul and being transformed in to the ‘Orange Muddled Meringue’. It’s lots of favourite things rolled into one recipe and it also happens to be keto friendly, gluten free and refined sugar free.
I love developing sugar free recipes that really demonstrate you don’t have to be eating pounds of sugar for something to be tasty. As health became a bigger priority of mine, a treat was no longer a bar of chocolate or a cake. Instead I became more aware that these high sugar ‘treats’ were a big cause and contributor to my poor health.
Aside from carrot cake, one of my favourite desserts was always lemon meringue. So I created this utter delight as a healthier refined sugar free option. I made the base with a lovely orange jelly, topped with crunchy, roasted nuts, thick Greek Yogurt (could be swapped for thick cream) and finished off with a floating meringue. Seriously tasty. The base could also be swapped be swapped for stewed fruit.
As a rule I try to sweeten with dates, bananas or apples (whole foods), I don’t even use syrups. I think it’s important on the sugar free journey to re program your tastebuds to not crave such intensely sweet tastes. After successfully following the 21 Day Make Me Sugar Free Detox you just won’t get the same cravings for sugar and you’ll be more in control of any cravings if they do come up.
This recipe (not recommended during the program!) does require the smallest amount of sweetener for the meringue only. I have used Dr Coy’s stevia as its GMO free, organic and doesn’t have that horrible after taste (not an ad!). It seems to be the most natural and I always try to use sweeteners sparingly.
Juice of 3 large sweet oranges - bits included - aiming for 300mls of liquid.
2.5 Gelatin sheets
1/3 cup toasted cashews
1/3 cup toasted pecans
1/3 cup toasted sunflower seeds,
1 x tbsp cacao nibs,
6 x medjool dates
Splash vanilla essence
250g full fat Greek yogurt, or thick, whipped cream.
4 egg whites
80g of stevia sweetener
1/2 tsp corn flour
1 drop of orange essence (optional!)
1. Following the instructions on the gelatin packet, add the orange juice and when all combined & dissolved pour the orange mix in to 4 glasses.
2. Place in fridge to set.
1. Add the nuts to a frying pan and lightly toast for a few minutes.
2. Add them to a blender together with cacao, dates, and vanilla and pulse until broken in to chunky pieces.
1. Whisk the 4 egg whites, then add the drop of orange essence.
2. When it starts to get a bit fluffy start adding the sweetener and the corn flour.
3. Whizz a little longer until we’ll combined and the stiff white peaks form.