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Home Recipes Low fat

Pavlova wreath

bgdiet by bgdiet
January 5, 2019
in Low fat, Recipes
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Pavlova wreath
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Pavlova wreath

  • 2:55 Prep
  • 1:10 Cook
  • 8 Servings
  • Advanced

Ingredients

  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 3 teaspoons gluten-free cornflour
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 100g fresh strawberries, hulled, chopped
  • 1 teaspoon icing sugar mixture
  • 1 teaspoon lemon juice
  • 80ml (1/3 cup) thickened cream
  • 1/2 teaspoon vanilla bean paste
  • 90g (1/3 cup) Jalna Vanilla Low Fat Yoghourt
  • 1 mango, thinly sliced, curled
  • Edible flowers, to serve (optional)

Method

  • 1
    Preheat oven to 120C/100C fan forced. Draw a 23cm circle on a sheet of baking paper. Draw a 13cm circle inside large circle. Place paper, pencil-side down, on baking tray.
  • 2
    Use electric beaters to whisk egg whites in a bowl until firm peaks form. Add sugar, 1 tbs at a time, beating, until meringue is thick and glossy and sugar dissolves. Beat in cornflour, vinegar and vanilla extract until just combined.
  • 3
    Using circle as a guide, spoon meringue onto prepared tray to form a wreath. Use a spatula to smooth surface. Bake for 1 hour to 1 hour 10 minutes or until crisp and dry. Turn off oven. Cool, with door closed, for 45 minutes. Cool completely with door ajar. Place on plate.
  • 4
    Process strawberry, icing sugar and lemon juice in a food processor until smooth. Strain through a fine sieve into a bowl. Discard seeds.
  • 5
    Use electric beaters to beat cream and vanilla paste in a bowl until firm peaks form. Whisk in yoghurt until combined.
  • 6
    Spread top of wreath with 1⁄2 cup cream mixture. Top with mango and flowers, if using. Drizzle with sauce. Serve remaining cream mixture and sauce on side.

Source: taste.com.au

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