Healthier traditional pavlova
Time to make: 1 hr 30 mins , plus 2 hours - overnight cooling
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 3 egg whites
- ¾ cup caster sugar
- 1 teaspoon white vinegar
- 2 teaspoons cornflourcornstarchX
- ½ teaspoon vanilla essence
- 2½ cups reduced-fat Greek-style or The Collective Skyr yoghurt
- 3 cups mixed berries
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
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.
- 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 that in mind and save these for a special occasion.
- If you would normally use ¾ of a 300ml bottle of cream, whipped, as your pavlova topping, you’d have a whopping 11g sat fat per serve. Slash the saturated fat by using a low-fat Icelandic yoghurt or a low-fat thick Greek-style yoghurt.
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