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Rosemary Conley low-cal Blueberry Meringue Cake recipe

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Rosemary Conley CBE

AWARD-winning TV presenter Rosemary Conley is backing a fundraising drive to fight Meningitis.

Conley CBE – an established diet and fitness expert – is urging people to fundraise for the annual Time 4 Tea drive in aid of the Meningitis UK and Meningitis Trust by baking cakes and having a brew with family and friends.

She said: “As an avid tea drinker, I am absolutely delighted to back the charity’s Time 4 Tea campaign.

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“It’s a fantastic way to unite people, enjoy a tasty tea and cake – hopefully low fat – while fighting a disease that can kill in hours or leave people with life-changing after-effects such as limb loss.

“I encourage everyone, from seasoned tea drinkers and cooks, to complete kitchen novices; to sign up to help this wonderful charity beat a disease that devastates families and communities.”

Ms Conley has offered her low-calorie Blueberry Meringue Cake recipe (see below) to inspire everyone to get creative in the kitchen.

She said of her recipe: “My cake is a tasty, low-fat treat, which looks magnificent, but is extremely easy to make.

“People can try any fruit, but one thing is guaranteed, the taste of the fruit will stand out and the meringue is extremely light and gorgeous.”

The money that is raised will help the national charity fight Meningitis, by funding pioneering vaccine and preventative research, and supporting those who have suffered limb loss as a result of the disease.

To sign up or for more information, visit www.time-4-tea.org or call Liz on 01453 769080.

 

Blueberry Meringue Cake

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Per serving:

(excluding accompaniments)

82 calories

3.8% fat

 

Serves: 10

Preparation time: 20 mins

Cook time: 45 mins

 

Ingredients

1 pack Bird’s Dream

Topping

2 egg whites

90g caster sugar

100ml skimmed milk

200g blueberries

1) Preheat the oven to 150°C, 300°F, Gas Mark 2. Make up the Dream Topping as per the instructions and place in the refrigerator to thicken.

2) In a clean bowl, whisk the egg whites with an electric whisk until firm. Then continue to whisk, adding the sugar a tablespoonful at a time, at 10-second intervals.

3) Line 2 baking trays with parchment paper. Spread the mixture onto the paper in 3 even circles. Bake in the oven for 45 minutes, until firm to the touch. Remove and allow to cool. Sandwich the meringues together using the Dream Topping and adding a few blueberries to each layer. Serve.

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