Citrus pavlovasReviewed by our expert panel
(at time of publication)
- 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
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.
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)
Total fat 2g
–Saturated fat 1g
Dietary fibre 1g
Last updated date: 8 January 2019
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