✨SUGAR FREE PROTEIN PAVLOVA✨ An Aussie Christmas simply isnt complete without Pavlova. Its one of my favourite festive desserts, and now I can enjoy even more of it because Ive created a sugar free, protein packed, low calorie, low carb, low fat version!! No joke this ENTIRE Pav will only set you back 380 calories - thats equivalent to one slice of a traditional Pav - and it doesnt sacrifice taste! Its sweet and light - just like a pavlova should be. Enjoy! MERINGUE 4 egg whites 90g Natvia for baking ½ tsp white vinegar 3 tsp arrowroot powder FILLING ½ cup fat free Greek yoghurt ½ scoop Giant Sports Delicious vanilla protein powder ½ tsp vanilla extract 1 tbs Natvia for baking RASPBERRY COULIS 125g raspberries Juice from half a lemon ¼ cup Natvia for baking TOPPINGS Raspberries Blueberries Cherries Strawberries Pomegranate 1.Preheat oven to 150 degrees C. Line a baking tray with baking paper. 2.Whisk the egg whites on low-medium speed until they form stiff peaks. 3.Continue whisking and gradually add the Natvia. Continue to beat on high until the meringue holds stiff white peaks. 4.Slow the speed and add the vinegar. Allow for three rotations then stop the machine. 5.Sift the arrowroot powder over the top of the meringue and using a clean spatula, gently fold in the arrowroot powder, no more than 6 folds. 6.Spoon the meringue mix onto the baking tray and mold it into the shape you want. Don’t mess with the mix too much as you want to get it into the oven quickly. 7.Turn the temperature down to 120 degrees C and bake for about 1 hour. 8.Meanwhile, make the raspberry coulis by combining raspberries, lemon juice and Natvia in a saucepan. Bring to the boil and then turn the heat down to low and let simmer for a few minutes, stirring occasionally. Remove from heat once the raspberries have completely dissolved. Set aside to cool. 9.Once the meringue is done to preference, turn the oven off and leave the door ajar. Allow the meringue to cool to room temperature before removing. 10.To make the filling, combine all ingredients in a mixing bowl and blend until smooth. 11.Top the meringue with raspberry coulis, filling and top with fresh berries and pomegranate. HELPFUL HINTS: •Ensure your whisking bowl for the meringue is perfectly clean and dry before you start. •Have everything out ready on the bench before you start making the meringue. Once you start you should not stop… Unless your kitchen is on fire. •Always use fresh egg whites and ensure there is NO yolk whatsoever. •You can make the meringue the day before – store in an airtight container. Do NOT keep in the fridge. •The meringue will only hold a short while after topping, so serve immediately. Also be careful not to overload the meringue with too much topping or it will collapse. MACROS (for the WHOLE Pav, including filling and toppings): 388 calories / 43P / 45C / 3F
Posted on: Wed, 17 Dec 2014 07:00:00 +0000
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