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Fruit meringue nests
62 people liked
Here’s a healthier twist on the traditional Pavlova, that’s still delicious and celebrates Queensland’s summer fruits.
8
Serves
0.5
Serves of Fruit
(Per Serve)
0
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 400g passionfruit yoghurt (reduced sugar)
- 250g strawberries
- 125g blueberries
- 1 mango
- 2 large eggs
- 100g caster sugar
METHOD:
- Pre-heat oven to 120°C (fan forced) or 100°C (standard)
- Line two baking trays with non-stick baking paper.
- Separate the egg whites while the eggs are fridge cold.
- Place egg whites in a large clean, dry bowl. Use an electric mixer to whisk egg whites until soft peaks form and there is no liquid whites left.
- With the electric mixer still going, add the sugar one tablespoon at a time.
- After the sugar is added, increase the speed and whisk on high for 2 minute. Meringue mixture should be glossy and when you rub between fingers, there should be barely any sugar grit.
- Add mixture in small dollops onto baking tray lined with baking paper, making 8 little 'nests.'
- Bake for approximately 30 minutes, then turn off the oven, keep the door closed and leave to cool. Meringue should be dry and able to be lift off the paper.
- To assemble, chop fruit of choice into small pieces. Add yoghurt to meringue, top with fruit as desired. Enjoy.
RECIPE NOTES:
NUTRITION: Per Serving
502
kJ
0.56g
Fat
0.32g
Sat. Fat
24.05g
Carbs
23.73g
Sugars
1.97g
Fibre
3.86g
Protein
48.12mg
Sodium
NUTRITION: Per 100 grams
306
kJ
0.34g
Fat
0.2g
Sat. Fat
14.67g
Carbs
14.47g
Sugars
1.2g
Fibre
2.35g
Protein
29.34mg
Sodium
