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.

Recipe by Cooking Light September 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • 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.

  • 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.

Nutrition Facts

249 calories; calories from fat 29%; fat 8.1g; saturated fat 5g; mono fat 2.3g; poly fat 0.4g; protein 4.5g; carbohydrates 40.7g; fiber 1.9g; cholesterol 18mg; iron 0.3mg; sodium 65mg; calcium 110mg.
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