Pavlova Recipe. A Healthy Dessert Filled With Greek Yogurt and Fruit
Anna Pavlova was a Russian prima ballerina, arguably one of the most celebrated in history. During the first part of the 1900 she toured the world. While visiting New Zealand a very special dessert was created in her honor. This was of course the Pavlova. It's a fluffy cloud of meringue that looks like a tutu, baked in a way that gives it has a wonderful crisp crust. It's filled with a cream mixture and topped with fruit. All the many textures and flavors make this dessert as dramatic as Anna Pavlova's performances. Certainly a dessert you must try once in your life, and be hooked for the rest of it.
- 4 egg whites
- 1/2 cup granulated sugar
- 1 tsp cornstarch
- 1 1/2 cup greek yogurt, Honey
- 1 cup sliced strawberries
- 1/2 cup blueberries
A note on ingredients
Traditionally the meringue is filled with a mixture of whipped cream and marscarpone cheese. While this is indeed wonderful it is more difficult to find marscarpone and I have found greek yogurt to be just as wonderful. The greek yogurt I use is Zoi brand and the traditional honey flavor. This is the yogurt I base the nutritional facts on. It is higher in fat than other greek yogurts but I find it to be the best in flavor and texture.
The fruit used is entirely up to you. The nutritional facts and the picture are what I listed in the ingredients but I have made this with many other fruits and they are equally amazing.
- Preheat oven to 275'F. Line a cookie sheet with wax paper and grease lightly.
- In a small bowl combine sugar and cornstarch.
- In a large bowl beat your egg whites until stiff peaks form.
- Add about 1/3 of the sugar and cornstarch and beat until stiff and glossy. Repeat twice more until sugar is completely incorporated.
- Use beaten eggs to form a bowl shape on the wax paper as shown in picture below.
- Bake in 275'F oven. After 5 minutes reduce heat to 250'F. Continue to bake another 50 minutes. It is very important not to open the oven door during cooking.
- After the 50 minutes of baking is over turn off oven and leave the pavlova in the oven for 3 hours (or overnight.) Do not open oven door.
- Transfer pavlova to serving plate and fill with yogurt. Top with berries. Serve within a couple hours of doing this step.
Tips for great meringues
Leave your eggs at room temperature for about 30 minutes.This will help you achieve maximum volume.
Make sure your bowl and beaters are extra clean. Even the slightest bit of grease will ruin a meringue. I recommend not using plastic as it clings to grease more than anything else.
Use a large bowl so you have enough room for growth and to prevent mess.
Do not skimp on the beating once you start adding sugar. Be sure to beat well after all the sugar is added. If not the meringue may shrink while baking.
|Serving size: 1/6 pavlova|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 3 g||15%|
|Unsaturated fat 0 g|
|Carbohydrates 29 g||10%|
|Sugar 25 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Cholesterol 12 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This recipe is featured in a great collection of hubpages recipes by 2patricias