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Ingredients
- 2 egg whites 50g
- 1 tbsp Natvia powder 12g (available from Tesco or online)
- 1 tbsp cornflour 10g
- 1/4 tsp vanilla extract 1.3ml
- 1/2 tsp white vinegar 2.5ml
- 1 cup reduced-fat Greek natural yogurt 260g
- 1/4 cup passionfruit pulp 60g
- 1/2 cup fresh or frozen raspberries 120g
Ingredients
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Instructions
Meal Prep Day
- Preheat oven to 120C / gas mark 1/2. Line an oven tray with baking paper.
- Beat egg whites to soft peaks then continue beating and slowly add the Natvia a little at a time. Beat until the meringue has firm glossy peaks and Natvia is fully dissolved.
- Drizzle over the vanilla and vinegar and sift over the cornflour. Fold through gently using a large metal spoon.
- Scoop meringue into 4 portions on the lined tray and form into pavlova nests with the back of the spoon.
- Place tray in oven and reduce heat to 100C / gas mark 1/4. Bake for approximately 40 minutes until the meringue begins to firm and slightly brown. Turn off the oven and prop open the door to allow meringues to cool completely in the oven, this can take an hour or more.
- Pavlova nests can be served immediately or store in an airtight container, ensuring they are completely dry in the pantry for up to 2 weeks (they must be kept cool and dry to store well).
Serving Day
- When ready to serve combine half the passionfruit pulp with the yogurt and spoon into pavlovas. Top with raspberries and remaining passionfruit pulp. One pavlova with yogurt and fruit is one serve.
Recipe Notes
98 calories per pavlova