Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
Serves: 8
Prep time: 10 mins
Cooking time: 90 mins
Ingredients
- 250g egg whites (6-7 eggs)
- 75g powdered monkfruit
- ½ tsp xanthum gum
- 1 tsp cream of tartar
- 2 tsp white vinegar
- 2 tsp vanilla extract
- ½ cup passionfruit coconut yoghurt
- 1-2 kiwi fruit, sliced thinly
- 1-2 passionfruit, pulp only
- ½ cup blueberries
- 6 strawberries, quartered
- ½ banana, sliced thinly
- Mint leaves to decorate
Method
- Preheat oven to 150℃.
- Line an oven tray with baking paper, marking a 23cm diameter circle on paper.
- Wipe mixer bowl and mixers with vinegar and paper towel, dry.
- Beat egg whites and cream of tartar in mixer until stiff peaks forming.
- Add monkfruit, 1 tsp at a time, while continuing to beat.
- Add xanthum gum, vinegar and vanilla extract and mix well.
- Reduce oven temperate to 100℃.
- Spoon mixture into marked circle on baking paper.
- Bake in oven for 90 mins.
- Slightly open oven door, and leave for at least 3 hours (or overnight) to cool.
- Decorate top by spreading yoghurt over first, and then piling fruit on top.
- NOTE: for low disaccharide, omit the banana.
