Name: Summer berry pavlova
Prep time: 20 minutes
Cook time: 1 hours 45 minutes
Yield: 5
Ingredients: 1/2 box fresh strawberries (160g); Small punnet fresh raspberries (120g); Small punnet fresh blueberries (120g); 4 tbsp water; 3.5 tbsp granulated sweetener; 1 tsp lemon juice; 6 egg whites; 1 tsp cream of tartar; 4 tsp cornflour; 200g 0% fat Greek yogurt; sweetener, to taste; few sprigs mint, to serve

An impressive dessert for any occasion – lower in fat and sugar, and packed with goodness from the berries.

Serves

Prep

20 minutes

Cook

1 hours 45 minutes

Nutritional Information:

Each 177g serving contains (excludes serving suggestion)

KCal: 86
Carbs: 10.7g
Fibre: 2.4g
Protein: 9.0g
Fat: 0.3g
(Low)
Saturates: 0.0g
(Low)
Sugars: 6.5g
(Low)
Salt: 0.22g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

1/2 box fresh strawberries (160g)
Small punnet fresh raspberries (120g)
Small punnet fresh blueberries (120g)
4 tbsp water
3.5 tbsp granulated sweetener
1 tsp lemon juice
6 egg whites
1 tsp cream of tartar
4 tsp cornflour
200g 0% fat Greek yogurt
sweetener, to taste
few sprigs mint, to serve

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Method

Step 1

Put the water, granulated sweetener and lemon juice in a small pan over a low heat until the liquid has reduced and begins to look sticky.

Step 2

Meanwhile, put the egg whites and cream of tartar in a bowl, and slowly whisk together until they form soft peaks.

Step 3

Slowly pour the sweetener mixture into the beaten egg whites.

Step 4

Gently add the cornflour and continue to mix until the egg whites are stiff.

Step 5

On a parchment-lined baking tray, spread or pipe the meringue to form a bowl, about 20-25cm (10 ins) across.

Step 6

Bake in a cool oven, 100°C/gas ¼ for about 1 hour 20 minutes, until it is firm and just beginning to colour. Open the oven door and leave the meringue in the oven until it is cool.

Step 7

When cool, carefully place the meringue on your serving plate.

Step 8

Combine a third of the fruit with the yogurt, adding sweetener if needed. Pile into the meringue and top with the remaining berries and a few sprigs of mint.

Recipe tips

If your meringue starts to brown before it is cooked, open the oven door for a few minutes to reduce the heat.
Don’t fill your meringue until just before serving – it will go soggy if it’s left too long with the berry filling. However, you can make the yogurt/fruit mixture in advance and refrigerate until needed.

Summer berry pavlova

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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