This dessert is a showstopper! Mini pavlovas with assorted fresh fruit, yogurt, and sauce make a wonderful finale to a lovely lunch. This is a healthier version that doesn’t compromise on quality. We nixed the high-fat whipping cream in favor of a thick and creamy yogurt.
Berry sugar in a pinch
Available in regular grocery stores, berry sugar can also be made at home in a pinch. Simply pulse granulated sugar in high-speed blender for 30 seconds until fine.
This article originally appeared on alive.com as “Mini Pavlovas with Raspberry Dipping Sauce and Fresh Fruits“.
- 3 large organic egg whites at room temperature
- 3/4 cup berry sugar see tip
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1/2 tsp almond extract
- 1 cup full-fat plain Greek or Skyr yogurt
- 4 cups mixed fruit such as fresh berries mango, and kiwi
- Fresh mint for garnish
- 2 cups frozen raspberries thawed
- 1 Tbsp honey
- 1/2 tsp grated orange zest
- Preheat oven to 275 F . Line large baking sheet with parchment paper. Using rim of a teacup and a pencil, trace 8 - 3 inch circles evenly spaced on parchment.
- In stand mixer fitted with whisk attachment, beat egg whites until stiff peaks form. Reduce speed and, with machine running, very slowly beat in sugar, 1/4 cup at a time, until mixture is glossy. Gently whisk in lemon juice, cornstarch, and almond extract. Transfer mixture into large piping bag fitted with a nozzle of choice. Pipe into 3 inch mounds on prepared baking sheet. Swipe spoon through center of each to make a shallow scoop for dipping sauces.
- Bake in center of preheated oven for 1 1/4 hours, possibly longer, until they are dry to touch. Exact baking times may vary depending on humidity. Turn oven off and leave pavlovas in oven with door ajar to cool for 4 hours, preferably overnight. Remove from baking sheet and store in airtight container in a cool, dry place until ready to serve. They are best served within a day or two, as they will easily become sticky from humidity.
- In small saucepan, combine raspberries, honey, and orange zest. Cook over medium-high heat, mashing berries until pulpy. Add more honey, if you wish. Once boiled, cool and serve along with pavlovas. Alternatively, for a clear sauce, press raspberry purée through fine-meshed sieve and discard pulp. Add a little orange juice to thin, if you wish. Refrigerate in closed container until ready to serve.
- To serve, arrange mini pavlovas on large serving platter or board. Spoon yogurt and raspberry sauce into small bowls. Tuck assorted fruit around. Dust with a little berry sugar and garnish with mint.
Per serving of mini pavlova (with a dollop of yogurt and 1 Tbsp raspberry sauce) contains: 286 calories; 7 g protein; 1 g total fat (0 g sat. fat); 61 g total carbohydrates (32 g sugars, 5 g fiber); 51 mg sodium
