Almonds add a welcome crunch to the meringue; they are high in “good” fats that help lower cholesterol, benefiting the heart.

PREPARATION TIME: 35 MINUTES COOKING TIME: 30 MINUTES SERVES 8

4 free-range egg whites

250g (9oz) caster sugar

1tsp cornflour

1tsp white wine vinegar

1tsp vanilla extract

4tbsp flaked almonds, toasted

2 x 400g cans apricot halves in natural juice, drained and chopped 1tbsp icing sugar, plus extra to decorate

200ml (7f I oz) 0% fat Greek yogurt

3 to 4 physallis, or other fruit, to decorate You will need

31 x 21cm (12% x 8Vlin) Swiss roll tin, lined with baking parchment, leaving a 2.5cm (1in) overlap around the edge

1  Preheat the oven to 170 C, 150 С fan, 325 F, gas 3. Put the egg whites in a large, spotlessly clean bowl with a pinch of salt, and whisk until the mixture holds stiff peaks.

2 Add the caster sugar 1 tablespoon at a time, whisking well after each addition, until the meringue is thick and glossy. Stir in the cornflour, vinegar and vanilla extract, then fold through the almonds. Spread

the meringue on to the tin using a spatula or palette knife. Bake for 20 minutes until the top is crisp, golden and firm to the touch.

3  Meanwhile, heat the apricots with the icing sugar, then simmer for a few minutes until pulpy. Leave to cool. Lay a sheet of baking parchment on a worksurface and dust with icing sugar. When the meringue has cooled slightly in the tin, tip out on to the parchment and peel off the lining paper. Leave to cool completely.

4 Spread the yogurt over the meringue. Top with the apricot mixture. Carefully roll up the meringue like a Swiss roll, using the parchment paper to help you manoeuvre it. Sprinkle all over with sieved icing sugar and decorate with physallis.

Per serving: 240cals, 4g fat (0.3g saturated fat), 48g carbohydrate