You won't even notice this dessert is sugar-free. 


  • Sugar Free Meringue

  • 1 cup of natural sweetener (Natvia)

  • 5 egg whites (use large eggs)

  • 1 tsp white vinegar

  • 2 tbsp edible dried rose petals

  • 1 tbsp sifted corn flour

  • Toppings

  • 1 1/2 cups of The Collective Dairy Straight Up Yoghurt with Strawberry

  • 6 large strawberries cut in half

  • 1/4 cup of crushed pistachios

  • 1 tbsp edible dried rose petals

  • 8 small mint leaves

  • 1/2 cup raspberries

  • 12 edible carnations (optional)


  • 1.

    Pre heat your oven at 120C.

  • 2.

    Line a baking pan with baking paper.

  • 3.

    Add all 5 egg whites to your mixer and beat on high for approx. 8 mins or until you get firm peaks.

  • 4.

    Whisk eggs on high and add you natural sweetener (we used Natvia for this recipe) a tbsp at a time and whisk for approx. 30 seconds before adding the next tbsp.

  • 5.

    Once natural sweetener is add whisk for a further 5 mins until peaks are firm.

  • 6.

    Use a metal spoon and fold through edible dried rose petals, vinegar and corn flour.

  • 7.

    Spread meringue mixture onto baking paper and bake for 60 minutes until meringue is firm and dry.

  • 8.

    Urn off oven and let meringue cool in the oven with the door slightly ajar for approximately 60 minutes or until completely cool.

  • 9.

    Microwave raspberries in microwave safe container for 45 seconds then remove from the microwave and stir the raspberries until a liquid is formed. Allow to cool.

  • 10.

    Take 4 plates and construct each Eton Mess individually - break up the meringue and use this as a base for the mess.

  • 11.

    Top with The Collective Straight Up Yoghurt With Strawberry and add your pistachios, dried rose petals, edible carnations (optional), strawberries, mint leaves and drizzle with raspberry sauce.


Exclusive recipe from The Collective Dairy.

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