Pinch of Nom pavlova - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pinch of Nom pavlova By You Magazine - June 2, 2019 It’s hard to believe you can indulge in pavlova while following a slimming diet. However, a few substitutes turn this classic dessert into an indulgence that’s lighter on calories than you might think. This is an occasional treat rather than an everyday pudding – once you try it you’ll be counting down the days until your next dinner party! Pinch of Nom PREP TIME 15-20 MINS COOKING TIME 1 HR PLUS COOLING CALS PER SERVING 65 GLUTEN FREE SERVES 10 5 large egg whites, at room temperature 1 tsp cream of tartar 70g caster sugar 250g fat-free natural yogurt 1 tbsp granulated sweetener 1 tsp vanilla extract frozen (defrosted) or fresh berries of choice 1. Preheat the oven to 120C/100C fan/gas 1 and line a large baking sheet with baking parchment. 2. Place the egg whites in a very clean, dry mixing bowl, ensuring no egg yolk gets in the bowl. Whisk with an electric hand whisk until the egg whites form soft peaks, then add the cream of tartar andwhisk to combine. Add the caster sugar, 1 tablespoon at a time, until fully combined. Continue whisking until the egg whites are stiff and glossy. When you feel the mixture, there should not be any grittiness from the sugar as it should all be dissolved. If it hasn’t, whisk it for a little longer. 3. Carefully spoon the mixture on to the lined baking sheet and form it into a rough circle around 27cm (10in) in diameter. Create a slightly raised edge (2cm-3cm/.in-1.in wide) to leave an area for your filling to sit in. Place in the oven and bake for 1 hour. 4. When the meringue is baked, turn off the oven, leaving the meringue on the baking sheet in the oven until completely cool. The meringue will keep for a few days in an airtight container at this point, if you want to make it in advance. 5. To make the topping, mix the yogurt, sweetener and vanilla extract in a bowl. Leave in the fridge until ready to assemble. 6. Prepare your fresh berries. Blueberries, strawberries and raspberries work well. 7. When the meringue is completely cool, top it with the yogurt mixture then add the berries. Serve immediately. NOW BUY THE BOOK WITH 20% OFF The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved