mini pavlovas

Categories
Stern1
Yield
1 servings
MeasureIngredient
Egg whites 4
1 cup Granulated sugar 250 mL
2 teaspoons White vinegar 10 mL
1½ cup Yogurt cheese 375 mL
2 tablespoons Honey or icing sugar 25 mL
1 teaspoon Vanilla 5 mL
4 cups Fresh berries 1 L
  Fresh edible flowers

In large bowl, beat egg whites until light.

Gradually add sugar to egg whites and beat until firm. Beat in vinegar.

Line a baking sheet with parchment paper. Spoon egg whites in small rounds and spread in loose waves. Bake in preheated 275F/140C oven for 30 to 40 minutes.

Meanwhile, in a small bowl, combine yogurt cheese, honey and vanilla.

Just before serving, spread yogurt mixture over meringue. Top with berries and scatter flowers over top. Serve immediately.

Converted by MC_Buster.

NOTES : This beautiful dessert, from More HeartSmart Cooking With Bonnie Stern, is also low in fat. If berries are not in season, try using mangoes, oranges, kiwi, bananas, or caramelized apples or pears. Frozen yogurt or sorbet can be used as a topping instead of yogurt cheese. This recipe yields about 30"tarts".

Converted by MM_Buster v2.0l.

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