A Healthy Pavlova for a Healthy Christmas
It’s not an Australian Christmas without a berry and passionfruit-topped pav. As much as we all enjoy it, we also experience the guilt-ridden aftermath and bloated tummies after the concoction of mounds of sugar, whipped egg whites and dollops of cream to top it off. However, we have found a solution with this healthy pavlova recipe free from refined sugar, dairy and gluten, just for you. And yes, a healthy pav… you heard it correctly.
Pavlova with fresh berries, mango and passionfruit coconut yoghurt
Time: 2 hours
- 6 egg whites
- 1.5 cups unrefined sugar
- 1 tbsp vinegar
- 1 tbsp arrowroot
- 1 tbsp cream of tartar
- 1 tsp vanilla powder
- pinch of salt
- 2 passionfruit
- 1 cup berries (raspberries, strawberries, blueberries)
- 1/2 mango, chopped
- 2 cups coconut yoghurt
- Preheat oven to 120 degrees Celsius. Draw a 20cm circle on baking paper.
- Whisk egg whites, vanilla and salt to soft peaks. Add sugar gradually in small batches. Ensure sugar is dissolved by rubbing some meringue between fingers. Add remaining pavlova ingredients and mix well.
- Pour pavlova mixture onto the baking paper, and shape to the width of the circle.
- Once preheated, reduce oven temperature to 100 degrees Celsius. Place pavlova in oven. After 15 minutes reduce temperature to 80 degrees Celsius. Cook for a further 1.5 hours. Once finished, open the oven door leaving the pavlova inside, and allow to cool overnight.
- 15 minutes before serving, spread the coconut yoghurt across the top of the pavlova and garnish with fruit.
Tip: Coconut yoghurt is a great alternative to cream for those who prefer to be dairy or lactose-free, plus it adds a delicious tropical spin the the recipe
Recipe sourced from Body and Soul.