Citrus pavlovas

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 8

Time to make: 1 hr 30 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

4 large egg whites, at room temperature

200g castor sugar

pinch of salt

1 lemon, zest

2 limes, zest

To decorate

2 cups low-fat Greek style yoghurt

3 cups fresh berries

1 lime, zest

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Instructions

Stay Awake

1 Preheat oven to 150ºC. Line a large baking tray with baking paper.

2 Place egg whites in a clean bowl and use an electric whisk to whisk until peaks form.

3 While the motor is still running, gradually add sugar and salt. Turn the mixer to the highest setting and mix for about 8 minutes or until mixture is white and glossy. To test if it’s done, when you pinch some mixture between your fingers the mixture will feel smooth. If you can still feel sugar granules, keep whisking.

4 When ready, fold through citrus zests and place 8 blobs onto prepared tray. Smooth out to form a rough circle.

5 Place in oven for 1 hour. Remove from oven and leave to cool. Once cooled, top with yoghurt, berries and lime zest.

HFG tip

Sugar alert!
For our desserts we normally set a limit on free sugars. But pavlova and meringue are always going to be higher in free sugars; there’s no way around it. So keep in mind and save these for a special occasion.

Nutrition Info (per serve)

Calories 176 cal

Kilojoules 740 kJ

Protein 8 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 30 g

Dietary fibre 1 g

Sodium 130 mg

Calcium 140 mg

Iron 0.0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.