Mini Pavlovas with Fresh Fruit
9
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Meringues
2 lg
egg whites, at room temperature
Jump
½ tsp
pure vanilla extract
Jump
1 tsp
cornstarch
Jump
tsp
kosher salt
Jump
6 tbsp
sugar
Jump
Fruit Topping
1 ¼ c
raspberries
Jump
2 tbsp
sugar
Jump
1 tsp
fresh lemon juice
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10 tbsp
finely chopped mango
Jump
2 sm
kiwifruits, finely chopped
Jump
Lighter Whipped Cream
1 tbsp
sugar
Jump
¼ c
well-chilled heavy whipping cream
Jump
¼ tsp
pure vanilla extract
Jump
¼ c
0% Greek yogurt
Jump

Cooking and eating healthy, wholesome foods without sacrificing flavor is a breeze with Gina Homolka in The Skinnytaste Cookbook.

These sweet meringues are a great dessert if you’re having company or want to bring something sweet to a party. Since they’re nothing more than whipped egg whites, sugar, cornstarch, and vanilla topped with fresh fruit, they’re naturally fat-free. But I do like to top them with a little fresh cream, so I came up with this delicious lighter alternative to full-fat whipped cream by whipping up only half of the cream, then folding in fat-free Greek yogurt. It works beautifully and the yogurt gives it a little extra tang.

Directions

  1. Adjust the oven rack in the center of the oven and preheat to 200°F. Line a large rimmed baking sheet with parchment paper.
  2. For the meringues: In the bowl of a stand mixer fitted with the whisk, beat the egg whites, vanilla, cornstarch, and salt at medium speed until foamy, 1 to 2 minutes. Increase the speed to medium-high and beat until the egg whites are soft and billowy, 2 to 3 minutes. Slowly add the sugar, 1 tablespoon at a time, beating until thick and glossy peaks form, 3 to 4 minutes.
  3. Using a spatula, scoop 1⁄4-cup mounds of meringue onto the prepared baking sheet, and use the spatula to make an indent in the center of each (like a bowl). You should have 9 meringues.
  4. Bake until firm on the outside and smooth, about 1 hour 30 minutes. Turn the oven off and leave the meringues in the oven with the door closed until they are hard and dry, about 3 hours. Carefully remove the meringues from the paper. Immediately store them in an airtight container.
  5. For the fruit topping: In a small saucepan, combine 3⁄4 cup of the raspberries, the sugar, and lemon juice. Bring to a boil over medium heat and cook, stirring, for 2 minutes. Remove the pan from the heat and let sit about 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl, using a spoon to press on the raspberries; discard the seeds. Refrigerate until ready to serve.
  6. In a small bowl, combine the remaining raspberries with the mango and the kiwifruits.
  7. For the lighter whipped cream: Put a metal bowl and the beaters of a hand mixer into the freezer for 10 to 15 minutes.
  8. Remove the bowl and beaters from the freezer. Put the sugar, heavy cream, and vanilla into the bowl and beat with a hand mixer just until the cream reaches stiff peaks, 2 to 3 minutes. Fold in the yogurt.
  9. Assemble the pavlovas by spooning 1 tablespoon light whipped cream into each meringue shell. Top each with 1 tablespoon of the fresh fruit, and 2 teaspoons raspberry sauce. Serve immediately.

Reprinted from The Skinnytaste Cookbook. Copyright © 2014 by Gina Homolka. Photographs copyright © 2014 by Penny De Los Santos. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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