In pursuit of the perfect ‘pav’ this christmas? You’ve come to the right place! Not only is this pavlova sure to impress your friends and family this holiday season, they’ll also be amazed by how great this lower sugar, low fat option is.
A pavlova should be crisp on the outside, and soft and light on the inside. Usually topped with whipped cream and fruits, it’s been an Aussie favourite for nearly a century.
A great pavlova makes you reminiscent of a Christmas surrounded by family and friends. Whether you’ll be serving this pavlova up on Christmas day, or just as a treat throughout the year, this healthier version will become your go-to.
What makes this pavlova recipe healthy?
Well, we should probably say healthier. A pavlova should always be considered a treat, given that the sugar it contains can’t be replaced with a substitute.
In our recipe, we’ve replaced the whipped cream with low-fat greek yoghurt. This is a delicious alternative that has about 9 less grams of saturated fat per serve! The yoghurt goes beautifully with your chosen fruits, and it’s great at cutting through the sweetness of the pav.
If you, or people you’re catering for would still prefer cream you can try combining the two for a result that is still lower in saturated fat. Whip 100ml of cream and combine with 200 grams of low-fat Greek yoghurt.
What fruits are best for pavlova?
You might plan this…or you might have turned to a pavlova because you’re just using what’s in the house! Either way, prepared or not, here are some great combinations you could try for your next pavlova.
- Classic Pavlova - top with sliced strawberries, blueberries and raspberries
- Tropical Pavlova - top with passionfruit pulp, thinly sliced mango and sliced pineapple
- Nutty Pavlova - top with finely chopped hazelnuts and pistachios, strawberries and raspberries
- Fig Pavlova - top with sliced figs, scatter with chopped pistachios and drizzle with some honey
Buying summer fruits that are in season makes for a great pavlova. Check out our blog on Summer Fruits to discover which are best this time of year!
Can I add extras to my pavlova?
Yes! One of the great things about a pavlova is that you can try out all sorts of toppings to create new flavours and textures.
You could also mix up your meringue. When prepping your pavlova, for some added nutrition and a great nutty taste you can fold in ¾ cup ground hazelnuts, or almonds into the mixture. Be careful when doing this, as you don’t want to lose the air in your meringue. Fold gently until just combined!
Dineamic’s healthy(er) pavlova
This delicious pavlova serves eight. Pavlovas are fairly quick to make, only requiring about 20 minutes of hands-on time. Most of the time for your pav will be its cooking and cooling times, both being at least one hour.
- 3 large egg whites (at room temperature)
- ¾ cups caster sugar
- ½ teaspoon vanilla essence
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 2 ½ cups low-fat Greek yoghurt
- 3 cups of your toppings of choice
- Preheat oven to 150C (130C fan forced). Prep a large baking tray with baking paper, and use a pencil to mark a 20cm circle in the centre. Flip the paper over and leave aside.
- For the meringue, beat the egg whites using an electric mixer or beaters until soft peaks have formed. Beat in the caster sugar ¼ cup at a time, the final result should be thick and glossy.
- Using a large metal spoon, gently fold in the vanilla, cornstarch and vinegar. Be careful not to overmix, as you will remove air from your mixture and the final result will be less fluffy.
- Gently scoop the mix out onto the pre prepared baking tray, using the 20cm line as a guide to shape your pavlova. Put your pavlova in the oven, and reduce the heat to 120C. Bake for approximately 1 hour, or until crisp on the outside when gently tapped.
- Turn off your oven, and leave the meringue inside to cool gradually for one hour. Remove from the oven, and gently peel away the baking paper and leave to cool completely on a wire rack.
- When ready to serve your pavlova, top with the greek yoghurt and decorate with your chosen fruits. Serve immediately, dig in and enjoy!
Tip: Your meringue can be made up to 3 days in advance, so long as it’s stored in an airtight container.
Did you try this recipe?
How did it go? Did you make any adjustments to the ingredients or method? Jump on Instagram to show us your photos or share a comment below!
Interested in discovering balance this holiday season?
It’s easy to get lost in and caught up overindulging during the holiday season. At Dineamic, we’re all about balance - consuming in moderation and ensuring we’re getting all the essential vitamins we need to be our best.
Interested in including some of our perfectly portioned, delicious, farm fresh meals over the festive season? Shop our delicious meal for one today, or try some of our mains to have dinner sorted in minutes!