Greek Yogurt & Raspberry Eton's Mess

Just when I think the house is relatively decent, I invite friends over and, behold, miniature messes spring forth. Dust bunnies dance on the windowsill, sticky splotches materialize on countertops, and tiny legos loom underfoot.

So here's to a recipe that celebrates messiness. Namely, Eton's Mess.

The Eton in question is Eton's College in England and the mess is a heavenly concoction of squashed fruit (most typically berries), whipped cream, and crushed meringues. Precision is antithetical in the making of Eton's mess: the key is to create an untidy jumble of deliciousness that, when spooned into a glass, is nevertheless gorgeous.

But could I eat it for breakfast at 4 in the morning? It seemed the perfect choice for royal wedding-watching, but I had to teach an exercise class at 6 am. Whipped cream and a heap of sugar, no matter how scrumptious, wasn't going to cut it for a pre-workout meal.

Enter Greek yogurt and stevia. I think I may even prefer the tang and luxurious richness of the yogurt to whipped cream here. A touch of orange, both zest and juice, clinched it. A royal treat!

Greek Yogurt & Raspberry Eton's Mess

Makes 4 servings

2 cups raspberries (or other berries of choice)
2 cups Greek plain yogurt (I used 0%)
3-4 packets Stevia-type sweetener (or sweetener of choice)
1 tsp finely grated orange zest
2 tbsp fresh orange juice
1 cup coarsely crushed vanilla meringues (e.g., Miss Meringue brand)

1. In a small bowl, roughly mash the berries with a fork. Let stand at room temperature 10-15 minutes to release their juices.

2. In a large bowl, mix the yogurt, sweetener, orange zest, and orange juice until blended. Mix in the berries and meringues so that mixture is streaky with the berries. Spoon into 4 glasses or small glass serving bowl. Chill until ready to serve.