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Another fine mess

Jenni Muir
Dates and time are the most important ingredients in this Mediterranean twist on the traditional British summer pud Eton Mess

Another fine mess

Method

1. Peel and slice the banana. Place in a mixing bowl and squeeze a little lemon over it to prevent discoloration. Remove the stones from the dates, slice the flesh and add to the banana.

2. Add the yoghurt to the bowl and stir gently until the fruit and yoghurt are thoroughly combined. Cover with cling film and place in the fridge to chill for at least 2 days.

3. Just before serving, crush the meringue shell roughly and add most of it to the mixing bowl, reserving a little for decorating. Add the flaked almonds to the bowl and stir gently until the meringue and almonds are evenly distributed. Decorate with the remaining crushed meringue and almonds and serve chilled or at room temperature.

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Serves: 2

Prep: 10 min, plus 2 days chilling

Ingredients
150g Bananas
squeeze of lemon juice
4 large medjool dates
200g low-fat Greek yogurt
2 small meringue shells, about 15-20g in total
3 tbsp toasted flaked almonds, plus extra to garnish