Low Sodium Classic Pavlova
Indulge in the light, airy perfection of this Low Sodium Classic Pavlova, a healthier twist on the beloved dessert that doesn't compromise on flavor. Whipped egg whites form the crisp yet marshmallowy meringue base, delicately sweetened with just the right amount of sugar and balanced with a touch of vanilla and vinegar for stability. This recipe minimizes sodium content without losing the luxurious texture and taste you crave. Topped with freshly whipped cream and a vibrant medley of strawberries, blueberries, and optional kiwi slices, it’s the ultimate guilt-free treat for celebrations or after-dinner indulgences. With a straightforward preparation process and simple ingredients, this low-sodium dessert is as beautiful as it is satisfying, offering a show-stopping centerpiece for gatherings or a sweet moment of self-care. Perfect for those managing their sodium intake or simply looking for a lighter dessert option!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Distilled white vinegar
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Fresh strawberries
- 2 medium Fresh kiwi (optional)
- 100 grams Fresh blueberries
Instructions
Preheat your oven to 250°F (120°C), and line a baking sheet with parchment paper.
In a large, clean bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue to beat until the meringue is glossy and stiff peaks form.
Gently fold in the cornstarch, vinegar, and vanilla extract using a rubber spatula until just combined.
Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Use the spatula to shape the sides so that they are slightly higher than the center.
Place the meringue in the preheated oven and bake for 90 minutes. Do not open the oven door during this time.
After 90 minutes, turn off the oven and let the pavlova cool completely inside the oven with the door closed. This may take about 1-2 hours.
Once the pavlova is cool, carefully remove it from the parchment paper and place it on a serving platter.
In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
Spread the whipped cream over the top of the pavlova, leaving a small border uncovered.
Arrange the fresh strawberries, kiwi slices, and blueberries on top of the whipped cream, as desired.
Serve immediately and enjoy your low sodium pavlova!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 247.1 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 993 mg | 21% | |
*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.
