Meringue Nests with Greek Yoghurt and Berries – makes 6 nests

• 4 egg whites
• 1/ ¼ cups castor sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• ½ teaspoon vanilla essence

Combine all of the above in a bowl and using an electric mixer beat on high speed for 15 minutes or until the mixture is thick and the sugar is completely dissolved.

Place mixture in piping bag fitted with large fluted tube.

Pipe nests about 8cm in diameter onto oven trays lined with baking paper which has been sprayed with baking spray. Allow room for spreading. The sides of the nests should be at least 3cm high.

Bake in a very slow oven (around 120 deg Celsius) for about 1 ¼ hours, or until crisp and dry. Turn oven off and leave nests to cool in oven. At this stage you can store the nests in airtight tins until required.

When ready to serve, place nests onto serving plates and fill with Yoplait Lite Greek Yoghurt and top with berries or fruit as desired. Dust with sifted icing sugar.

Optional: Replace Lite Greek yoghurt with low fat ice-cream.