Summer berry Pavlova

Summer berry Pavlova

This sumptuous pavlova mixes cream with 0 % fat Greek yoghurt, cutting fat by half

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

plus cooling

Method

  1. Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment.
  2. 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.
  3. 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.
  4. 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.
Try

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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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

plus cooling

Ingredients

  • 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)
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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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