Fresh Berry Pavlovas

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Crème fraîche is cultured cream that has a texture and consistency similar to sour cream, which you could substitute in a pinch. Look for cartons of crème fraîche in your supermarket's dairy case. You can make and freeze the meringues in an airtight container for up to a month; just remove them from the freezer before you start putting the pavlovas together. No further thawing or reheating required.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 29%
  • Fat: 8.1g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 40.7g
  • Fiber: 1.9g
  • Cholesterol: 18mg
  • Iron: 0.3mg
  • Sodium: 65mg
  • Calcium: 110mg

Ingredients

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/4 cups sugar, divided
  • 1 (8-ounce) carton plain fat-free yogurt
  • 3/4 cup commercial crème fraîche
  • 1 cup sliced strawberries
  • 1 cup blackberries
  • 1 cup blueberries

Preparation

  1. Preheat oven to 250°.
  2. Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.
  3. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.
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