Are you a fan of a Mixed Berry Pavlova for dessert?!?!?! I am and just love the chewy-crisp texture in the middle similar to a marshmallow and the crisp texture around the edges similar to a meringue. It is the best of both worlds made with only a few ingredients including egg whites and monk fruit.
A typical pavlova includes a layer of whipped cream and decorated with an assortment of fresh fruit and mixed berries. To keep this on the lighter side I layered the pavlova with plain Greek yogurt.
Monk fruit, vanilla extract & shredded coconut was also added to the plain Greek yogurt to kick it up a notch. Not only are you curbing your sweet tooth with this dessert but you are also getting a nice dose of protein from the plain Greek yogurt.
Here are a few other healthy swaps that was made to the pavlova:
- swapped the refined white sugar in the base with monk fruit. Using monk fruit will help with keeping your blood sugar level balanced and you will not experience a crazy sugar spike.
- potato starch was used instead of corn starch
- apple cider vinegar was used instead of cream of tarter
Mixed Berry Pavlova
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- 4 extra-large egg whites
- pinch of salt
- 1/2 cup monk fruit
- 2 teaspoon potato starch
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 2 6 oz plain Greek yogurt
- 3 teaspoon monk fruit
- 2 teaspoon vanilla extract
- 1 tablespoon shredded coconut
- 2 cups fresh mixed berries (blueberries, raspberries, blackberries)
- 1 tablespoon confectioners sugar
- Preheat the oven to 200 degrees F.
- Line a baking sheet with parchment paper or use a silicone baking mat.
- Place egg whites in a bowl and with a handheld mixer and a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes.
- Add the salt and half of the sugar slowly beating for another minute before adding the second half of the sugar. Continue on high speed until stiff peaks are formed, about 3 minutes. You want the peaks stiff so that they will not move when you hold the whisk upright. If the peaks are not stiff, keep mixing on high speed.
- Then using a rubber spatula, fold in the vanilla, potato starch and apple cider vinegar.
- Next spread the mixture onto the baking sheet and form an 8 inch circle. You want the edges slightly taller so you have a nice dip in the center.
- Bake the pavlova for 90 minutes. After the 90 minutes turn the oven off and allow the pavlova to cool for another hour, keep the door closed.
- If you plan to serve right away then transfer the pavlova to a plate.
- Make the yogurt mixture: add the plain Greek yogurt, vanilla extract, monk fruit and shredded coconut to a bowl. Mix until well combined.
- Spread the yogurt mixture evenly on top of the pavlova. Top it off with the fresh berries and confectioners sugar.
If you plan to serve later, you can store the base in an air-tight container at room temperature for 2 days. Add your yogurt mixture and berry toppings right before you plan to serve.
Recipe slightly adapted from Ina Garten www.foodnetwork.com