Just when I think the house is relatively decent, I invite friends over and, behold, miniature messes spring forth. Dust bunnies dance on the windowsill, sticky splotches materialize on countertops, and tiny legos loom underfoot.
So here’s to a recipe that celebrates messiness. Namely, Eton’s Mess.
The Eton in question is Eton’s College in England and the mess is a heavenly concoction of squashed fruit (most typically berries), whipped cream, and crushed meringues. Precision is antithetical in the making of Eton’s mess: the key is to create an untidy jumble of deliciousness that, when spooned into a glass, is nevertheless gorgeous.
But could I eat it for breakfast at 4 in the morning? It seemed the perfect choice for royal wedding-watching, but I had to teach an exercise class at 6 am. Whipped cream and a heap of sugar, no matter how scrumptious, wasn’t going to cut it for a pre-workout meal. Darn it.
Enter Greek yogurt, plus a bit of stevia for sweetness (the meringues have some sugar, so the sweetness is balanced). Mix with plenty of raspberries (tastes like luxury, anytime).
Crush most of the raspberries as you mix them in, but leave some whole.A touch of cocoa powder, sprinkled on top, clinches all. I think I may even prefer the tang and luxurious richness of the Greek yogurt to whipped cream here. A royal treat!
- 1 cup raspberries
- 1 cup Greek plain yogurt (I used 2% but you can use 0%)
- 2 packets Stevia-type sweetener (or sweetener of choice)
- ½ teaspoon vanilla extract
- ½ cup coarsely crushed vanilla meringues (I got mine at Trader Joe's)
- 1 teaspoon unsweetened cocoa powder
- Let the raspberries stand at room temperature 10-15 minutes (this will make them easier to mash and will help to release their juices).
- In a medium bowl, mix the yogurt and sweetener until blended. Mix in the berries, mashing most but not all of the berries so that mixture is streaky with the berries. Mix in the meringues. Spoon into 2 glasses or mason jars. Sprinkle with cocoa powder. Chill until ready to serve.