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Mini Pavlovas with Raspberry Dipping Sauce and Fresh Fruits

Serves 8


    This dessert is a showstopper! Mini pavlovas with assorted fresh fruit, yogurt, and sauce make a wonderful finale to a lovely lunch. This is a healthier version that doesn’t compromise on quality. We nixed the high-fat whipping cream in favour of a thick and creamy yogurt.


    Berry sugar in a pinch

    Available in regular grocery stores, berry sugar can also be made at home in a pinch. Simply pulse granulated sugar in high-speed blender for 30 seconds until fine.


    Mini Pavlovas with Raspberry Dipping Sauce and Fresh Fruits


      Mini pavs
      • 3 large organic egg whites, at room temperature
      • 3/4 cup (180 mL) berry sugar (see tip)
      • 1 tsp (5 mL) lemon juice
      • 2 tsp (10 mL) cornstarch
      • 1/2 tsp (2 mL) almond extract
      • 1 cup (250 mL) full-fat, plain Greek or Skyr yogurt
      • 4 cups (1 L) mixed fruit such as fresh berries, mango, and kiwi
      • Fresh mint, for garnish
      Raspberry sauce
      • 2 cups (500 mL) frozen raspberries, thawed
      • 1 Tbsp (15 mL) honey
      • 1/2 tsp (2 mL) grated orange zest


      Per serving:

      • calories286
      • protein7 g
      • total fat1 g
        • sat. fat0 g
      • total carbohydrates61 g
        • sugars32 g
        • fibre5 g
      • sodium51 mg



      Preheat oven to 275 F (135 C). Line large baking sheet with parchment paper. Using rim of a teacup and a pencil, trace 8 - 3 in (7.5 cm) circles evenly spaced on parchment.


      In stand mixer fitted with whisk attachment, beat egg whites until stiff peaks form. Reduce speed and, with machine running, very slowly beat in sugar, 1/4 cup (60 mL) at a time, until mixture is glossy. Gently whisk in lemon juice, cornstarch, and almond extract. Transfer mixture into large piping bag fitted with a nozzle of choice. Pipe into 3 in (7.5 cm) mounds on prepared baking sheet. Swipe spoon through centre of each to make a shallow scoop for dipping sauces.


      Bake in centre of preheated oven for 1 1/4 hours, possibly longer, until they are dry to touch. Exact baking times may vary depending on humidity. Turn oven off and leave pavlovas in oven with door ajar to cool for 4 hours, preferably overnight. Remove from baking sheet and store in airtight container in a cool, dry place until ready to serve. They are best served within a day or two, as they will easily become sticky from humidity.


      In small saucepan, combine raspberries, honey, and orange zest. Cook over medium-high heat, mashing berries until pulpy. Add more honey, if you wish. Once boiled, cool and serve along with pavlovas. Alternatively, for a clear sauce, press raspberry purée through fine-meshed sieve and discard pulp. Add a little orange juice to thin, if you wish. Refrigerate in closed container until ready to serve.


      To serve, arrange mini pavlovas on large serving platter or board. Spoon yogurt and raspberry sauce into small bowls. Tuck assorted fruit around. Dust with a little berry sugar and garnish with mint.



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