Preparation / Directions:
1. Preheat the oven to 225øF (95øC).
FOR THE MERINGUE: 2. Beat the egg whites until foamy; add the cream of tartar and continue beating until soft peaks form. Sprinkle the sugar in gradually while continuing to beat until stiff peaks form. Fold in the almond extract last.
3. Spoon the meringue into a pastry bag with a medium-size (Ateco #3) tip. Cover a baking sheet with parchment paper.
Create small cups in this manner: Pipe meringue in a coil, starting out in the middle and moving out in concentric circles to form the bottom. Three circles piped one atop the other around the outside edge will form the sides.
You should have enough meringue to make six 3-inch cups. Bake in the preheated oven for 2 hours or until dry but not brown. Store in an airtight container until you are ready to use.
FOR THE FROZEN YOGURT: 4. Thaw the raspberries and press through a sieve. You should get 1 1/2 cups of raspberry juice. Reserve 1/4 cup of the juice for the slurry and pour the rest into a saucepan. Bring to a boil and cook until reduced to 1 cup, which will take about 10 minutes. (The amounts given in this step will need to be adjusted if the recipe has been scaled).
5. Remove from the heat to add the slurry, then return to the heat to cook the cornstarch until clear, for 30 seconds to 1 minute. Stir in the sugar, corn syrup, vanilla, and lemon juice. Set in the refrigerator to chill.
6. Stir the yogurt and soy milk together with a wire whisk until there are no lumps. Add the chilled raspberry syrup and stir until well mixed. Pour into your ice cream freezer and follow the manufacturer's directions. This will take about 20 minutes in most electric machines. Let ripen for an hour in the freezer.
TO MAKE THE SAUCE: 7. Thaw the mixed berries and press through a sieve into a small saucepan. Add the sugar and slurry. Heat, stirring often to dissolve the sugar and thicken the sauce.
TO SERVE: Set a meringue cup filled with raspberry frozen yogurt onto each of 6 dessert plates. Spoon the sauce around each meringue and garnish with a sprig of fresh mint or an edible flower such as a pans