I have included this recipe because it is very quick and easy to make and often a favourite with older people.
Whenever I have egg whites left over from a recipe, I make meringues (see page 103 for recipe). They will keep for months in an airtight container or a sealed plastic bag. Alternatively you can buy ready-made meringue nests.
In this recipe I use raspberry coulis, available from most supermarkets. However, if you prefer you can liquidise raspberries and sugar together and then push through a sieve to make your own coulis. I sometimes also stir in a spoonful of lemon curd to give it a lovely lemony tang.
To further increase the calories in this dish, you can replace the double cream with clotted cream.
You can find many more tasty and nutritious dessert recipes in my new book "Making Every Mouthful Count" which is available on Amazon in paperback or Kindle versions.
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