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	ANTIOXIDANT AND PHYTOPROTECTANT MENU MERINGUE WITH FRUIT BERRIES FOR 4 PORTIONS QUANTITY MERINGUE NESTS 4 FRESH STRAWBERRIES 250 GM FRESH BLUE BERRIES OR BLACKCURRANTS 150 GM FRESH BLACKBERRIES 150 GM FRESH RASPBERRIES 150 GM RASPBERRIES FROZEN OR TINNED 500 GM LEMON 1 CASTER SUGAR 100 GM FRESH MINT 1 BUNCH METHOD 1. WASH FRESH FRUIT. 2. PREPARE RASPBERRY COULIS: SQUEEZE LEMON FOR JUICE. PLACE IN A PAN WITH FROZEN RASPBERRIES AND SUGAR. BRING TO THE BOIL. STRAIN THROUGH A SIEVE. PUT BACK ONTO THE HEAT. REDUCE UNTIL IT THICKENS. ALLOW TO COOL. 3. PLACE A MERINGUE NEST ON A PLATE. FILL WITH SWEDISH GLACE OR ICE CREAM. ARRANGE FRUIT ON ONE SIDE. DECORATE WITH RASPBERRY COULIS AND FRESH MINT LEAVES. The menus were devised by Paul Robinson, of the University's Lakeside Restaurant, and Jacqueline Boorman, a nutrition consultant and State Registered Dietician, formerly of the University of Surrey
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