Chia jam has been all the rage for a while now, but on the whole I’ve failed to see the attraction. However, when eating a low FODMAP diet, one of the things you need to watch out for is high FODMAP jams. A low FODMAP jam is a jam which is made with a suitably low FODMAP fruit, such as raspberries or strawberries, and is made with sucrose or glucose syrup. High FODMAP jams have got added fructose, high fructose corn syrup, glucose-fructose syrup, honey, agave syrup, sorbitol, mannitol, xylitol, maltitol, erythritol and isomalt.
For all that I enjoy cooking and baking complex things involving a number of components, sometimes it’s the simplest marriages of ingredients which result in being the tastiest meals.
My mother-in-law came along the other evening with a little treat of raspberry meringues for us which was very welcome indeed. They weren’t fancy and they weren’t complicated, but they were sweet, fresh and creamy and was the perfect light dessert for eating while sitting in the garden on a summer’s evening.
The beauty of these raspberry meringues is the way the crisp meringue breaks into sugary shards in your mouth while being encapsulated in the sweet cream, but then a raspberry will explode between your teeth, zapping your tastebuds with sharp, yet sweet, fruit juice. When you taste something as perfect as this, it reminds you that it truly is the simplest things in life which bring the most pleasure.
Oat or coconut cream or freshly whipped lactose-free double cream (Add a little icing sugar while whipping to sweeten the cream, if you’d prefer)
Raspberries or sliced strawberries
Top each meringue nest with a generous dollop of whipped cream and then place your fruit on top. Enjoy.