Mini Berry Pavlovas

If you’re craving a festive dessert that feels light, fresh, and totally guilt free, these lower-carb and added sugar-free Mini Berry Pavlovas are your new go to for summer celebrations.

This is my healthier twist on a traditional Aussie favourite, with all the sweetness, crunch, and soft marshmallow-ly middle you love – but without the sugar or fat overload!

My version also swaps cream for yummy coconut yoghurt – making them totally dairy free and adding delicious flavour with far less fat and calories!

Each serve:

• Is low in carbs and added sugar

• Is totally gluten and dairy free

• Provides a boost of 5g protein and 4g fibre

Helping to keep your blood sugar stable and your bloating at bay!

It’s the perfect easy summer dessert to whip up for Christmas Day, BBQs, or any end of year event, and it transports beautifully if you need something crowd pleasing to take along. Simply add the yoghurt and berry toppings just before serving!

I love that it still feels fun and special, yet supports women who have sensitive tummies or want to enjoy the festive season without blowing out too hard on the calorie front!

Mini Berry Pavlovas

Serves: 4

Total time: 2 hr 35 min

Macros / serve:

Calories: 128 kcal

Protein: 5 g

Fat: 5 g

Net carbs: 9 g

Fibre: 4 g

Ingredients:

For the pavlovas:

• 4 egg whites (at room temperature)

• 1 tsp cream of tartar

• 1 cup monk fruit baking blend (caster sugar replacement)*

• 1 tsp vanilla extract

For the topping:

• 1½ cups Greek-style unsweetened coconut yoghurt*

• 1 tsp vanilla extract

• 8 strawberries

• 125 g fresh raspberries

• 125 g fresh blueberries

• Fresh mint leaves (for garnish)

Method:

1. Preheat the oven to 100°C / 210°F. Line one or two baking trays with baking paper.

2. In a clean, dry bowl, using an electric beater, beat the egg whites until foamy.

3. Add cream of tartar, then beat until soft peaks form.

4. Gradually add the monk fruit, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the mixture feels smooth (about 6–8 minutes). Then, beat in the vanilla.

5. Spoon or pipe 8 small meringue rounds (about 6 cm wide) onto the trays.

6. Bake for 1 hour 15–20 minutes, or until crisp on the outside, but marshmallowy inside.

7. Turn off the oven, leave the door slightly ajar, and cool completely in the oven for one hour.

8. Whisk the coconut yoghurt and vanilla extract together. Keep refrigerated until ready to assemble.

9. Slice each strawberry into halves or quarters.

10. Just before serving, top each pavlova with a dollop of the yoghurt mixture. Top with raspberries, blueberries, and 1 sliced strawberry per pavlova. Garnish with mint leaves.

Bec’s Tips:

• Monk fruit baking blend (caster sugar replacement) by Lakanto Baking Blend is a 1:1 caster sugar replacement that dissolves easily and is the perfect sugar-free alternative to sugar in the meringues.

• Coyo make a Greek-style coconut yoghurt that is slightly thicker than regular coconut yoghurt and is available at Woolworths. If you can’t find it, regular coconut yoghurt will work too!

• Store the cooled meringues in an airtight container at room temperature until you’re ready to serve. Don’t store them in the fridge as they will lose their crunchy shell!

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