Prep 25 mins
Cook 55 mins
A low-fat recipe from Healthy Cooking. I won't do this unless I can get really nice fresh berries. You can use frozen but the presentation suffers a bit. Makes 4 individual desserts or 1 round baked for an hour.
- 2 large egg whites
- 1 teaspoon cornstarch
- 1 teaspoon raspberry vinegar
- 3 1⁄2 ounces light brown sugar, free of lumps
- 2 tablespoons red currant jelly
- 2 tablespoons unsweetened orange juice (I prefer fresh)
- 3⁄4 cup low-fat unsweetened yogurt
- 6 ounces raspberries (I use fresh)
- rose-scented geranium leaves (when you can find them) (optional)
- Preheat the oven to 300°. Line a large cookie sheet with parchment paper. In a large, grease-free bowl, whisk the egg whites until very stiff and dry. Fold in the cornstarch and vinegar.
- Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.
- Divide the mixture into 4 and spoon onto the cookie sheet, spaced well apart. Smooth each into a round, about 4 in across. Bake for 40-45 minutes until lightly browned and crisp. Leave it to cool for 10 minutes.
- Meanwhile, using a spatula, carefully remove each pavlova from the parchment and transfer to serving plates. Top with unsweetened yogurt and raspberries. Soon on the redcurrant jelly mixture to glaze. Decorate with geranium leaves and serve.
What a brilliant use of extra egg whites and fresh rasberries! The brown sugar really makes a difference in the flavor of the meringue. We used fresh mint leaves as a substitute for the geranium leaves.