Berry Pavlova
The summer dessert contains hardly any fat and the small sweet berries provide a lot of vitamin C.
Depending on season and preference, you can use other fruits instead of raspberries - for example blackberries, strawberries or blueberries.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 271 mg | (7 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 1 small lemon
- 4 egg whites
- 1 pinch salt
- 7 ozs cane sugar
- 3 tsps cornstarch
- vegetable oil (the fat of the form)
- ½ cup Whipped cream
- 11 ozs Vanilla yogurt
- 14 ozs Raspberries
Preparation steps
Squeeze lemon and measure 2 teaspoons of lemon juice.
Using a hand mixer, beat egg whites and 1 pinch of salt to soft peaks.
Sprinkle in the sugar slowly and beat everything to stiff peaks.
Add the cornstarch and lemon juice and beat for 1 more minute.
Grease and line the bottom of the springform pan (approximately 10 inches) diameter with parchment paper.
Spread the meringue into the springform pan. Alternatively, on a piece of wax paper, draw 6 circles approximately 3.5 inches in diameter. Turn the paper over and spread meringue in the marked circles.
Bake in preheated oven at 200°F to dry for about 90 minutes. Then take the meringue out of the oven and allow to cool for 2 hours. Remove the meringue from the mold and place it on a cake plate.
Stir the vanilla yogurt and the cream until combined. Clean the raspberries. Serve the yogurt cold. Immediately before serving, top meringue with yogurt mixture. Sprinkle berries on top and serve immediately.