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Fresh Living Network
Mini pavlovas with granadilla cream

Mini pavlovas with granadilla cream

A low fat dish with a serving of fruit.You can also use this recipe to make one large pavlova.
4
RECIPE TYPE:Desserts
 
Method
  • Preheat oven to 150°C
  • Whisk egg whites until foamy
  • Add lemon juice and beat to form stiff peaks
  • Add 1 Tbsp sugar and whisk to form stiff peaks again
  • Repeat until all sugar has been added
  • Fold through cornflour and vanilla essence
  • Line a baking tray with baking paper and spread meringue into 4 x 10cm discs. Dollop remaining mix in rough mounds on the tray.
  • Bake for 15 minutes to set the egg whites, reduce temperature to 100°C and bake for a further 40 minutes. Set aside to cool.
  • Roughly crush meringue mounds and mix with yoghurt
  • Top pavlovas with yoghurt mixture and kiwi slices
  • Drizzle with granadilla. Serve.


Cook’s tip

  • It’s important to use fresh eggs when making meringue
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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