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Golden Sugar Free High Protein Meringues

Golden Sugar Free High Protein Meringues

By Courtney Pruce

Nothing better than a sweet snack during these days between Christmas and the new year. Courtney has pulled it out the bag with a Sugar Free, High Protein Meringue!

By Courtney Pruce


  • 80g egg whites
  • 80g Sukrin icing sugar
  • 80g Sukrin gold sugar (blitzed in blender to make finer consistency like caster sugar)

For the filling and decoration:

  • 225g Greek thick zero fat yoghurt
  • 100g 85% dark chocolate
  • Handful of raspberries


  • Calories: 226kcal
  • Protein: 9g
  • Carbs: 19g
  • Sugar: 5g
  • Fats: 13g

No time to make?

Nutritional comparison

Compare Courtney’s Recipe Standard Recipe Difference
Calories 226 284 -58
Protein 9g 8g +1g
Carbs 19g 40g -21g
Fat 13g 10g +3g


Method for meringues:

  1. Whisk egg whites until they form peaks, and you can turn basin upside down without the mixture falling out!
  2. Little by little, add both the sugars and whisk on a low setting until peaks are formed.
  3. Line baking tray with grease proof paper
  4. Spoon dollop of mixture and swirl, you should have enough for 8 medium meringues
  5. Bake in low oven - around 140C for 90 mins, more to dry out than bake. After this time, take out of the oven and leave meringues to fully crisp and cool. Once cool, meringues can be stored in airtight container.
  6. Only fill meringues when you are ready to serve.

Method for the filling and decoration:

  1. Melt chocolate in bowl over a pan of hot water.
  2. Once cooled a little, drizzle some chocolate over your meringues and leave to set in a cool place.
  3. To make the cream, mix the remaining lukewarm chocolate with the yogurt. As the chocolate cools, the creamy mixture will thicken.
  4. Spread or pipe your cream onto both halves of the meringue, adding your fruit and sandwich together.
  5. The tart raspberries and chocolate Greek yogurt cream compliment the sugary tasting meringues!


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