Low Fat Classic Pavlova
Discover the lighter side of dessert with this irresistibly airy and "Low Fat Classic Pavlova," your go-to indulgence when you want to keep calories in check without sacrificing flavor. Featuring a cloud-like meringue base crafted from fluffy egg whites, subtly sweetened with caster sugar and stabilized with cornstarch and vinegar, this timeless treat is baked to perfection for a crisp shell with a soft, marshmallow-like interior. Topped with a creamy layer of low-fat Greek yogurt infused with honey and crowned with vibrant fresh fruits like strawberries, kiwis, and passion fruit, this pavlova is a refreshing, guilt-free delight. Ready in under two hours and serving up to eight, it’s an elegant yet simple dessert perfect for celebrations or healthy sweet cravings. Don’t wait to try this low-calorie version of the classic pavlova—your guests won’t even notice it’s better for them!
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Recipe Information
Ingredients
- 4 large egg whites
- 150 grams caster sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 200 grams low-fat Greek yoghurt
- 2 tablespoons honey
- 200 grams mixed fresh fruit (e.g., strawberries, kiwi, passion fruit)
Instructions
Preheat your oven to 130°C (265°F) and line a baking sheet with parchment paper.
In a large, clean bowl, beat the egg whites using an electric mixer at medium speed until soft peaks form.
Gradually add the caster sugar, a tablespoon at a time, beating well after each addition. Continue to beat until the sugar is fully dissolved, and the mixture is glossy and stiff peaks form.
Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula.
Spoon the meringue mixture onto the prepared baking sheet. Form a circle around 20cm in diameter, making sure to build up the edges to create a shallow bowl shape.
Bake in the preheated oven for about 90 minutes, or until the meringue is firm to the touch and dry. Turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.
Once cooled, gently lift the pavlova off the parchment paper and place it on a serving platter.
In a small bowl, combine the low-fat Greek yoghurt with honey and mix well.
Spread the yoghurt mixture onto the center of the pavlova.
Top with an assortment of fresh fruit, such as sliced strawberries, kiwi, and passion fruit pulp.
Serve immediately, or store in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 210.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
