Summer berry Pavlova
This sumptuous pavlova mixes cream with 0 % fat Greek yoghurt, cutting fat by half
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
plus cooling- Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment.
- Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between. Whisk in the vanilla and cornflour. Put large spoonfuls on the parchment in a ring just larger than a dinner plate, with a 10cm gap in the middle. Bake for 30 minutes.
- Turn the oven to 120C/fan 100C/gas 1, cook for an hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
- Blend 75g of strawberries to a purée with the icing sugar. Sieve into a bowl. Softly whip the cream and fold in the yoghurt. Top the meringue with fruit, cream mix, nuts (if using) and strawberry sauce.
WHY IT'S LIGHTER
Mixing cream with 0% fat yoghurt cuts fat by half.
PER SERVING
209 kcalories, protein 4.7g, carbohydrate 32.2g, fat 7.7 g, saturated fat 4.6g, fibre 1.5g, salt 0.13 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1428650/
http://www.bbcgoodfood.com/recipes/1428650/
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
plus coolingIngredients
- 3 large egg whites
- 175g golden caster sugar
- 1 tsp vanilla extract
- 2 tsp cornflour
- 400g strawberries , hulled and halved if large
- 1 tbsp icing sugar
- 150ml whipping cream
- 170g 0% fat Greek yogurt
- approx 350g mixed summer berries
- 1 tbsp shelled pistachios , chopped (optional)
PER SERVING
209 kcalories, protein 4.7g, carbohydrate 32.2g, fat 7.7 g, saturated fat 4.6g, fibre 1.5g, salt 0.13 g
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