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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Impress with this show-stopping pavlova topped with creamy ricotta and yoghurt and sprinkled with lots of fresh berries.
1 Heat the oven to 120°C/fan 100°C/gas ½. Grease and line a large baking sheet with baking paper.
2 In a squeaky-clean bowl, beat the egg whites with an electric hand mixer until soft peaks form. Add the sugar, 1tbsp at a time, beating until it dissolves and the mixture is stiff and glossy. Add the vinegar, cornflour and vanilla extract, then beat for another 30 sec or until the mixture combines.
3 Spoon the meringue on to the baking sheet, then spread out to a 23cm diameter circle. Bring the sides up with a spatula to create a wall. Bake for 1 hr 30 min or until just firm to touch. Turn off the oven and open the door slightly, leaving the meringue inside to cool.
4 Whisk the ricotta until smooth, then whisk in the yogurt.
5 Put half the raspberries and the remaining 2 tablespoons sugar in a food processor and blend until smooth. Pass the sauce through a fine sieve to remove the seeds.
6 Put the cooled meringue on a cake stand or serving plate. Top with the ricotta mixture, scatter over the remaining berries and drizzle over the raspberry sauce.
Calories 141 cal
Kilojoules 590 kJ
Total fat 1.3 g
Saturated fat 0.7 g
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