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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Next time you want a show-stopping pavlova, try topping with yoghurt instead of the higher fat cream alternative. Your waistline will love you for it!
1 Preheat oven to 150°C. Line a baking tray with baking paper.
2 In a large bowl, beat egg whites with an electric beater until soft peaks form. When ready, you should be able to hold the bowl upside down without the mix falling out. Beat in sugar, ¼ cup at a time, until mix is glossy and thick.
3 With a large metal spoon, gently fold through vinegar, cornflour and vanilla.
4 Spoon mix onto prepared baking tray, forming one large 20cm round pile or three smaller even ones, leaving enough room for the mix to spread a little. Place in the oven and reduce heat to 120°C. Cook for around 1 hour 10 minutes, until crisp on the outside. Turn oven off and leave pav in the oven to cool for 2 hours or overnight, with door slightly ajar. Decorate with yoghurt and berries and serve.
Calories 177 cal
Kilojoules 740 kJ
Total fat 2 g
Saturated fat 1 g
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