Ingredients


For the meringues

4 egg, whites only

110g/4oz vanilla sugar

570ml/1 pint lactose free milk

1 vanilla pod

For the fruit compote

500g mixed strawberries, blueberries and raspberries

vanilla sugar, to taste











Method


Whisk egg whites adding the sugar slowly. Cut and split the vanilla pod. Bring the lactose free milk and vanilla to gentle simmer.

Using 2 large dessertspoons, quenelle the meringue on to the lactose free milk and gently poach each side for around 30-40 seconds. Remove and put on fruit compote and serve.

Sprinkle the mixed berries with vanilla sugar to taste. Warm berries and sugar in a pan and serve with poached meringues.

If using fresh seasonal fruit, cook for longer until the fruit is softened.


Recipe adapted from: Good Food







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Low FODMAP Recipe and Gluten Free Recipe - Poached vanilla meringue with fruit compôteContentsIBS  FODMAP Home IBS-Health.com