Pavlova is a favourite dessert for many at Christmas time, and thankfully you don’t need to give it up when following a healthy eating plan.
This simple pavlova recipe comes straight from our December 28 Day Weight Loss Challenge – which shows that you can still indulge in delicious festive food while you lose weight just follow our recipe and you can sure your diet is not compromised because we at healthy mummy are after with your health goal.
You can make these ahead of time, as the meringue bases can keep for a week or two in an airtight container in the pantry. For more Christmas recipes like this, be sure to check out our FREE sneak peek from the Healthy Mummy Christmas Recipe Book.
Natvia baking sweetener is a finer form of Natvia, ideal for baking recipes like this one. It can be found with the other Natvia products in most large supermarkets.
We love that these are individual pavlovas – and you can customise the topping to your guest’s tastes. Why not serve up the pavlovas with a platter of fresh fruit options for people to add to their own dessert?
Preheat oven to 120C. Line an oven tray with baking paper.
Beat egg whites to soft peaks then continue beating and slowly add the Natvia baking sweetener 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. 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 2-3 weeks (they must be kept cool and dry to store well).
When ready to serve combine half the passionfruit pulp with the yoghurt and spoon into pavlovas.
Top with raspberries and remaining passionfruit pulp. One pavlova with yoghurt and fruit is one serve.