Pavlova is long thought of as a "no-go" zone when it comes to healthy eating. However, for an occasional treat if you are going to have a pav, have one that is a little better for you.
I have created this recipe with just that thought in mind and it is a real winner at every party. You don't need to mention that it's lower in sugar and fat because no-one will even notice it's so good.
6 egg whites
1 cup caster sugar
1⁄2 cup stevia-based granulated sweetener, plus
1 tablespoon extra
1 tablespoon gluten-free cornflour
400g fresh reduced-fat ricotta
1⁄2 cup light thickened cream
1 teaspoon vanilla essence
250g strawberries, half thinly sliced and half
2 kiwifruit, halved lengthwise, sliced
1 mango, cheeks removed, thinly sliced lengthwise
As seen in recipes+ magazine December 2013
1 Preheat oven to 120C/100C fan-forced. Line two baking trays with baking paper. Mark a 22cm circle on each. Turn paper over.
2 Using an electric mixer, beat egg whites in a large, clean, dry bowl until firm peaks form. Add sugar and sweetener, beating until dissolved. Beat for 5 minutes. Beat in cornflour. Divide mixture onto prepared trays, using circles as a guide. Smooth surfaces. Bake for 1 1⁄4 hours, swapping
trays halfway through cooking. Cool in oven with door ajar.
3 Combine ricotta, cream, extra sweetener and essence in a bowl. Spread half the ricotta mixture over one pavlova; top with sliced strawberries and half the kiwifruit. Drizzle with half the passionfruit. Top with remaining pavlova; spread with remaining ricotta mixture. Arrange quartered strawberries and remaining kiwifruit with mango over the top. Drizzle with remaining passionfruit pulp. Cut into wedges to serve.
Nutrition/serve: 831kJ; 6g fat (4g sat); 7.5g protein; 28g carbohydrate; 1.5g fibre