Pavlovas with Fresh Fruit and Topping
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pavlovas with Fresh Fruit and Topping calories by ingredient
Introduction
Crispy meringue wafers with fruit topping, adapted from Cooks Illustrated TO REDUCE CALORIES, FAT, & SALT Crispy meringue wafers with fruit topping, adapted from Cooks Illustrated TO REDUCE CALORIES, FAT, & SALTNumber of Servings: 12
Ingredients
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MERINGUES:
Eggwhites from 4 large eggs
3/4 tsp of Vanilla Extract
1 Cup Granulated Sugar
1/4 cup ground almonds
1/4 cup Ghiradellis Semi Sweet Choc chips (optional)
FRUIT: (may be altered to available seasonal favorites)
2 cups fresh strawberries
2 cups fresh blueberries
2 large peaches sliced
2 tbsp granulated sugar sprinkled over fruit and mixed
TOPPING:
2 cups Yogurt Plain Non-fat, strained
1 tsp vanilla extract
2 tbsp Agave Nectar syrup
Tips
Meringues can be stored at room temperature for up to two weeks. Prepared fruit should be used within 8 hours.
Directions
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.
