Posted in Liquid Refreshment

In Which There is a Drinkable, Sort of Healthy Version of an Eton Mess…

Soy Strawberries and Cream Frappucino

Strawberries and cream.  It’s one of those matches made in heaven.  The fruity sweetness of the berries goes so well with the delicate flavor of the cream; the chin-dripping succulence perfect with ethereal, billowy creaminess.

It’s a combination that works in such ways as a schmear of strawberry jam and a generous glop of clotted cream on a toasted English muffin, proper strawberry shortcakes done on buttery scones, and that heavenly melange of cream, meringues, and sweetened berries known as an Eton mess.

Eton mess, however, is a relatively unknown dessert in this part of the world, seeing how the Philippines was never a British colony.  But those of us who do know what an Eton mess is rejoice when strawberry season rolls around.  We don’t faff about making our own meringues when shop-bought ones will suffice; plus, we sometimes replace the whipped cream with vanilla ice cream or – for a slightly healthier twist – good shop-bought frozen yogurt.

For the rest of the year, most Eton mess fanciers go with Starbucks’ strawberries and cream frappucino, a drink that I find a tad too sweet for my palate.  Well, until they recently started offering a soy strawberries and cream frappucino!

Less sweet than the dairy-rich original, the new version involves a seeded strawberry sauce swirled into a thick, icy mix of lightly sweetened soy milk and ice.  The soy milk actually adds an almond-like nutty flavor that goes beautifully with the strawberry sauce in lieu of the meringue element.  Add the floppy-soft cloud of dairy cream on top to the mix and you have a winning combination that makes a strawberry-mad person such as myself curl up in an armchair, relax, and know that life is good – very good.  🙂



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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