This Australian dessert has a crispy meringue base that’s fluffy and chewy on the inside. It’s topped with fresh whipped cream and fruit. This is a recipe that I’ve experimented with, and all my friends and family say it’s the best pavlova they’ve ever tasted.
Ingredients
Pavlova
- 4 large egg whites
- 3/4 cup monk fruit sweetener or erythritol blend
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons light whipped topping (optional)
- 1–2 tablespoons powdered sugar substitute
- 2 cups fresh strawberries, sliced
Instructions
- Preheat oven to 250°F (120°C).
- Beat egg whites until soft peaks form.
- Slowly add the sweetener and continue beating until stiff, glossy peaks form.
- Fold in the cornstarch, lemon juice, and vanilla extract.
- Spoon mixture onto a parchment-lined baking sheet and shape into a circle with a slight dip in the center.
- Bake for 75–90 minutes.
- Turn off the oven and let the pavlova cool completely inside the oven.
- Mix the Greek yogurt, whipped topping, and powdered sweetener. Spread over the pavlova and top with sliced strawberries.
WeightWatchers Points
- Entire recipe: about 4–6 points
- 6 servings: about 1 point each
- 4 servings: about 1–2 points each
Lasha