Difficulty | Serves 15 | Book 4
Method
Preheat oven 180ºC fan forced.
- Base: beat egg whites and sugar in a medium sized mixing bowl for 1 minute using an electric beater.
- Add milk to melted margarine then pour into bowl and combine.
- Fold in sifted flour and combine.
- Press mixture over the base of a slab tin (18cm x 28cm) that has been coated with cooking spray. Use your hand to flatten and spread evenly over base. (Dip hand in flour so mixture doesn’t stick)
- Topping: Microwave jam for 30 seconds, then spread evenly over base.
- Beat egg whites in a medium sized mixing bowl using an electric beater until stiff and forming peaks. Gradually add small amounts of sugar (like making a meringue) beating well until sugar has dissolved.
- Fold coconut through then carefully spread over top of jam.
- Bake 35-40 minutes. Leave to cool then cut into slices.
Variation: For a lower sugar and kilojoule count replace with diet jam.
Suitable to be frozen.
Dietitian's tip
People with diabetes should choose the reduced sugar variation.