Christmas Pavlova Wreath with Decadent Sauces
Servings Prep Time
8serves 10minutes
Cook Time
5 minutes
Servings Prep Time
8serves 10minutes
Cook Time
5 minutes
Ingredients
  • 5 eggsyolks only
  • 1 lemonjuiced
  • 2 passionfruit
  • 1tsp butter
  • 2tbsp light ricotta
  • 250gram frozen strawberries
  • 1 1/2tbsp chia seeds
  • 1tbsp Natvia
  • 1packet meringue kisses
  • 1cup reduced fat Greek yogurt
  • 1 mangochopped
  • 1/2punnet raspberries
  • 1/2punnet blueberries
  • 2 kiwi fruitpeeled and sliced
  • 1tbsp icing sugarfor dusting
  • 1/2cup Natvia No Added Sugar Salted Caramel Topping
Instructions
To make the passionfruit curd
  1. Add 5 egg yolks only, 1 tbsp honey and the juice of 1 lemon to a saucepan whisk together over low heat, stirring constantly for 2-3 minutes until the mixture thickens, if you stop stirring or heat too fast you may end up curdling the eggs.
  2. Once curd is thick and creamy add passionfruit and ricotta and stir through to combine.
  3. Cover with cling wrap and allow to cool.
To make the jam
  1. Place all ingredients in a small saucepan and stir over a low heat until the berries have softened.
  2. Puree or mash lightly, until just a few small lumps remain.
  3. Thoroughly stir in chia seeds in four lots so that they don’t clump together. Pour into a jar or container.
To assemble
  1. Spread about ⅓ of the greek yoghurt onto a serving platter in a circle/wreath shape.
  2. Arrange meringue kisses, dollops of remaining greek yoghurt and prepared fruit around the yoghurt wreath.
  3. Dust with icing sugar and serve with trio of dipping sauces.
Recipe Notes

192 calories per serve

Print Recipe
 Christmas Pavlova Wreath with Decadent Sauces
Christmas Pavlova Wreath with Decadent Sauces
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Desserts
Prep Time 10 minutes
Cook Time 5 minutes
Servings
serves
Ingredients
  • 5 eggs yolks only
  • 1 lemon juiced
  • 2 passionfruit
  • 1 tsp butter
  • 2 tbsp light ricotta
  • 250 gram frozen strawberries
  • 1 1/2 tbsp chia seeds
  • 1 tbsp Natvia
  • 1 packet meringue kisses
  • 1 cup reduced fat Greek yogurt
  • 1 mango chopped
  • 1/2 punnet raspberries
  • 1/2 punnet blueberries
  • 2 kiwi fruit peeled and sliced
  • 1 tbsp icing sugar for dusting
  • 1/2 cup Natvia No Added Sugar Salted Caramel Topping
Course Desserts
Prep Time 10 minutes
Cook Time 5 minutes
Servings
serves
Ingredients
  • 5 eggs yolks only
  • 1 lemon juiced
  • 2 passionfruit
  • 1 tsp butter
  • 2 tbsp light ricotta
  • 250 gram frozen strawberries
  • 1 1/2 tbsp chia seeds
  • 1 tbsp Natvia
  • 1 packet meringue kisses
  • 1 cup reduced fat Greek yogurt
  • 1 mango chopped
  • 1/2 punnet raspberries
  • 1/2 punnet blueberries
  • 2 kiwi fruit peeled and sliced
  • 1 tbsp icing sugar for dusting
  • 1/2 cup Natvia No Added Sugar Salted Caramel Topping
Christmas Pavlova Wreath with Decadent Sauces
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
To make the passionfruit curd
  1. Add 5 egg yolks only, 1 tbsp honey and the juice of 1 lemon to a saucepan whisk together over low heat, stirring constantly for 2-3 minutes until the mixture thickens, if you stop stirring or heat too fast you may end up curdling the eggs.
  2. Once curd is thick and creamy add passionfruit and ricotta and stir through to combine.
  3. Cover with cling wrap and allow to cool.
To make the jam
  1. Place all ingredients in a small saucepan and stir over a low heat until the berries have softened.
  2. Puree or mash lightly, until just a few small lumps remain.
  3. Thoroughly stir in chia seeds in four lots so that they don’t clump together. Pour into a jar or container.
To assemble
  1. Spread about ⅓ of the greek yoghurt onto a serving platter in a circle/wreath shape.
  2. Arrange meringue kisses, dollops of remaining greek yoghurt and prepared fruit around the yoghurt wreath.
  3. Dust with icing sugar and serve with trio of dipping sauces.
Recipe Notes

192 calories per serve