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Pineapple Meringue


Pineapple Meringue

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Healthy eating made simple and delicious.

A fruity home-made meringue always tastes (and looks) impressive, yet it’s surprisingly quick and easy to make.


  • 2 rings (140g or 5oz) sliced canned pineapple in natural juice
  • 30g (1oz) fresh/frozen raspberries
  • 1 level tsp ground almonds
  • 1 tsp ground cinnamon
  • 10g (1/3 oz) sultanas
  • White of 1 small egg
  • 1 level tsp caster sugar


  1. Preheat the oven to 180°C, gas 4.
  2. Drain the pineapple, reserving the juice. Put the pineapple rings on top of each other a small ovenproof dish and fill the hole with the raspberries.
  3. Mix the ground almonds, cinnamon, sultanas and 1 tbsp of the pineapple juice, and pour over the pineapple and raspberries.
  4. To make the meringue, beat the egg white in a clean, dry bowl until stiff, beat in the sugar until glossy and then spoon on top of the pineapple.
  5. Bake for 6-8 mins, until the meringue is set and just starting to brown.
  6. Smart tips:
    • To separate the egg white, crack the egg into your clean hand and let the white run through your fingers into a bowl underneath.
    • Egg yolks will keep for a couple of days in the fridge. They’re ideal for use in carbonara, home-made mayonnaise, in tiramisu or to make a rich omelette (add a splash of milk to keep it light).

Total Time: 18 minutes

Prep: 10 minutes

Cook: 8 minutes

Serves: 1


Calories: 173

Carbs: 31g

Protein: 6g

Fibre: 2g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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