52 weeks of little helps

Strawberry smash

Preheat the oven to gas ½, 120°C, fan 100°C. Line a baking tray with non-stick baking paper. Split 1 vanilla pod and reserve the seeds.
Whisk the whites of 3 large eggs to soft peaks in a bowl, then slowly add 200g of caster sugar. Whisk continuously until the egg and sugar are combined to make a meringue mix.
Using a rubber spatula, spread the meringue mix onto the baking tray. Place in the oven for 2 hours to dry out. Turn off the oven and leave the meringue inside until completely cool.
While the meringue dries, mix 600g fat-free Greek yogurt with the vanilla seeds in a bowl.
Wash, hull and quarter 250g of strawberries.
Carefully wash 250g raspberries and purée them in a blender until smooth. Sieve out the seeds and add a pinch of sugar, if needed, to sweeten the purée.
When the meringue is hardened and cooled, break it into pieces in a large bowl. Add the vanilla yogurt and strawberries, along with any juice from the cut strawberries that may have collected.
Carefully mix, being sure not to break the meringue up too much more. Gently stir in the raspberry purée, then serve in glasses or tumblers.