 | 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. |
Ingredients6 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 quartered 2 kiwifruit, halved lengthwise, sliced 2 passionfruit 1 mango, cheeks removed, thinly sliced lengthwise As seen in recipes+ magazine December 2013 | Method1 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. Serves 10 Nutrition/serve: 831kJ; 6g fat (4g sat); 7.5g protein; 28g carbohydrate; 1.5g fibre |
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