How to Make a Low Fat Pavlova Dessert :)

Though this won't give you a slimmer body, it surely wouldn't cause much harm! I use yogurt to top it off in place of whipped cream. The acidic flavor from the yogurt off-sets the sweetness very well.

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How to Make a Low Fat Pavlova Dessert :) Recipe
23 Steps
Ingredients
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1
Get a big strainer and place it over a bowl.

Get a big strainer and place it over a bowl.

2
Place on top of it a light cloth, a cheese muslin mesh would work too.

Place on top of it a light cloth, a cheese muslin mesh would work too.

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3
Add the yogurt

Add the yogurt

4
Bring edges together and tie it. Refrigerate over night. We are basically making our own greek style yogurt only much much MUCH cheaper.

Bring edges together and tie it. Refrigerate over night. We are basically making our own greek style yogurt only much much MUCH cheaper.

5
Make sure your mixer bowl and whisks are very clean and grease-less.

Make sure your mixer bowl and whisks are very clean and grease-less.

6
When I make a recipe that calls for egg yolks only, I place the whites in a container, label the number of whites and the date and pop it in the freezer for a recipe like this one. Just thaw it :)

When I make a recipe that calls for egg yolks only, I place the whites in a container, label the number of whites and the date and pop it in the freezer for a recipe like this one. Just thaw it :)

7
Put the egg whites

Put the egg whites

8
Beat on high untill very frothy, once it goes frothy, start adding the sugar very gradually.

Beat on high untill very frothy, once it goes frothy, start adding the sugar very gradually.

9
It's done when it's thick and stiff like that.

It's done when it's thick and stiff like that.

10
Add 1/2 tsp of vanilla and beat

Add 1/2 tsp of vanilla and beat

11
Add the vinegar and cornstarch, fold it in with a spatula

Add the vinegar and cornstarch, fold it in with a spatula

12
Scrape into a baking sheet lined with parchement paper. An 8 inch disk is a good size, don't make it perfect...and try to make a dent in the center.

Scrape into a baking sheet lined with parchement paper. An 8 inch disk is a good size, don't make it perfect...and try to make a dent in the center.

13

Bake in a 250 F ( 130 C ) oven for an hour, then turn off the oven let it cool inside the oven with an ajar door.

14
It will crack, more beauty within its inperfection if you ask me :)

It will crack, more beauty within its inperfection if you ask me :)

15
Add the icing sugar and 1/2 tso vanilla to what is now a very thick yogurt and mix. If you think it's too thick, add a but if the water that was strained from it or a but of milk.

Add the icing sugar and 1/2 tso vanilla to what is now a very thick yogurt and mix. If you think it's too thick, add a but if the water that was strained from it or a but of milk.

16
Add the preserve. I'm using a soft set raspberry preserve.

Add the preserve. I'm using a soft set raspberry preserve.

17
Fold it in, don't over mix, you want those pretty pink streaks

Fold it in, don't over mix, you want those pretty pink streaks

18
Add to the pavlova, now the dent in the center makes sense to you :)

Add to the pavlova, now the dent in the center makes sense to you :)

19
Dallop a tiny bit more of the preserve

Dallop a tiny bit more of the preserve

20
Swirl it with clean fingers to make a marble effect

Swirl it with clean fingers to make a marble effect

21
Add the berries

Add the berries

22
Dust with icing sugar and serve ;)

Dust with icing sugar and serve ;)

23

Follow me on twitter @smalderazi and on instagram at saleh_alderazi.

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