98 Calorie Individual Christmas Pavlovas
Servings
4people
Servings
4people
Ingredients
  • 2 egg whites
  • 1 1/2tbsp Natvia baking sweetener
  • 1tbsp Cornflour
  • 1/4tsp vanilla extract
  • 1/2tsp white vinegar
  • 1cup reduced-fat Greek natural yoghurt
  • 1/4cup passionfruit pulpfresh or tinned
  • 1/2cup fresh or frozen raspberries
Instructions
  1. Preheat oven to 120C. Line an oven tray with baking paper.
  2. 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.
  3. Drizzle over the vanilla and vinegar and sift over the cornflour. Fold through gently using a large metal spoon.
  4. Scoop meringue into 4 portions on the lined tray and form into pavlova nests with the back of the spoon.
  5. 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.
  6. 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).
  7. When ready to serve combine half the passionfruit pulp with the yoghurt and spoon into pavlovas.
  8. Top with raspberries and remaining passionfruit pulp. One pavlova with yoghurt and fruit is one serve.
Recipe Notes

Makes 4 serves at 98 calories per serve

Print Recipe
98 Calorie Individual Christmas Pavlovas
Individual-Christmas-Pavlova
Course Desserts
Servings
people
Ingredients
  • 2 egg whites
  • 1 1/2 tbsp Natvia baking sweetener
  • 1 tbsp Cornflour
  • 1/4 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 cup reduced-fat Greek natural yoghurt
  • 1/4 cup passionfruit pulp fresh or tinned
  • 1/2 cup fresh or frozen raspberries
Course Desserts
Servings
people
Ingredients
  • 2 egg whites
  • 1 1/2 tbsp Natvia baking sweetener
  • 1 tbsp Cornflour
  • 1/4 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 cup reduced-fat Greek natural yoghurt
  • 1/4 cup passionfruit pulp fresh or tinned
  • 1/2 cup fresh or frozen raspberries
Individual-Christmas-Pavlova
Instructions
  1. Preheat oven to 120C. Line an oven tray with baking paper.
  2. 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.
  3. Drizzle over the vanilla and vinegar and sift over the cornflour. Fold through gently using a large metal spoon.
  4. Scoop meringue into 4 portions on the lined tray and form into pavlova nests with the back of the spoon.
  5. 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.
  6. 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).
  7. When ready to serve combine half the passionfruit pulp with the yoghurt and spoon into pavlovas.
  8. Top with raspberries and remaining passionfruit pulp. One pavlova with yoghurt and fruit is one serve.
Recipe Notes

Makes 4 serves at 98 calories per serve