Pavlovas with Fresh Fruit and Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
MERINGUES:Eggwhites from 4 large eggs3/4 tsp of Vanilla Extract1 Cup Granulated Sugar1/4 cup ground almonds1/4 cup Ghiradellis Semi Sweet Choc chips (optional)FRUIT: (may be altered to available seasonal favorites)2 cups fresh strawberries2 cups fresh blueberries2 large peaches sliced2 tbsp granulated sugar sprinkled over fruit and mixedTOPPING:2 cups Yogurt Plain Non-fat, strained1 tsp vanilla extract2 tbsp Agave Nectar syrup
1. Heat oven to 200 degrees. Line cookie sheets with parchment paper
2. Using stand mixer with whisk whip egg whites, vanilla and cream of tartar on med.low speed until foamy (approx 1 minute)
Increase speed to med.high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1 cup sugar and whip until glossy stiff peaks form, 1 to 2 minutes, adding chocolate chops in last minute
3. Scoop 12 mounds onto cooky sheet, spacing about 1 inch apart. Shape with indentation to form a place to hold fruit.
Bake until meringues have smooth, dry and firm exteriors, about 1-1/2 hours. Turn oven off and leave meringues in oven until completely dry and hard, approximately 2 hours.
4. Gently toss fruit with 1 tbsp sugar in large bowl and cove with plastic wrap
5. Strain yogurt to reduce water (solids remain and water runs through cheesecloth) for about an hour. Stir in vanilla extract and agave nectar.
6. Serve on individual plates, topping with about 1/2 cup fruit and 1/3 cup of topping
Serving Size: MAKES 12 WAFERS APPROX 4 TO 5 INCHES IN DIAMETER
Number of Servings: 12
Recipe submitted by SparkPeople user BUDRO1946.
2. Using stand mixer with whisk whip egg whites, vanilla and cream of tartar on med.low speed until foamy (approx 1 minute)
Increase speed to med.high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1 cup sugar and whip until glossy stiff peaks form, 1 to 2 minutes, adding chocolate chops in last minute
3. Scoop 12 mounds onto cooky sheet, spacing about 1 inch apart. Shape with indentation to form a place to hold fruit.
Bake until meringues have smooth, dry and firm exteriors, about 1-1/2 hours. Turn oven off and leave meringues in oven until completely dry and hard, approximately 2 hours.
4. Gently toss fruit with 1 tbsp sugar in large bowl and cove with plastic wrap
5. Strain yogurt to reduce water (solids remain and water runs through cheesecloth) for about an hour. Stir in vanilla extract and agave nectar.
6. Serve on individual plates, topping with about 1/2 cup fruit and 1/3 cup of topping
Serving Size: MAKES 12 WAFERS APPROX 4 TO 5 INCHES IN DIAMETER
Number of Servings: 12
Recipe submitted by SparkPeople user BUDRO1946.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 2.3 g
- Cholesterol: 0.8 mg
- Sodium: 51.5 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.7 g