This showstopping dessert, known as a pavlova, is made with light-as-air meringue, fresh whipped cream, and piles of antioxidant-rich berries. It keeps sugar to a minimum and gets a protein boost from Greek yogurt.
- 3 large egg whites
- 1 tsp. white vinegar
- ¾ c. plus 1 Tbsp granulated sugar
- ½ tsp. vanilla extract
- 2 tsp. cornstarch
- 1 lb. strawberries, quartered
- 6 oz. container of raspberries
- splash of liqueur (like kirsch), optional
- ½ c. heavy cream
- ½ c. low-fat plain Greek yogurt
- Heat oven to 300°F. Place egg whites, vinegar, and ¾ cup sugar in a heatproof bowl. Set over a pan of simmering water. Whisk to dissolve sugar, 2 to 3 minutes.
- Transfer to a stand mixer. Beat with whisk attachment on high until stiff peaks form, 5 to 7 minutes. Mix in vanilla. Add cornstarch; beat briefly to combine.
- Lower oven to 225°F. Trace a 9-inch circle on a sheet of parchment paper. Flip paper over and place on a baking sheet. Spread the meringue to fill circle; form a slight well in the center.
- Bake 1½ to 2 hours, until crispy (interior will be soft). If meringue begins to brown, lower oven to 200°F.
- Turn off oven and leave meringue inside until oven cools and meringue is just firm enough to peel off parchment, 30 minutes to an hour.
- Combine berries, 1 Tbsp sugar, and liqueur, if using. Let sit until juicy and sugar dissolves, 10 minutes to 1 hour.
- Whip cream until soft peaks form. Stir yogurt until smooth; fold into cream. Spread onto meringue, leaving a 1-inch border. Pile fruit on top.
- Serve within 1 hour; cut into 10 wedges with a pie server or a serrated knife.
Dessert is part of the good life! And the first bite is the best of all, so enjoy—just don't cross the line into hedonism. If you cut this pavlova into 10 slices, each has only 144 cal, 5 g fat, and 16 g added sugar.
This recipe originally appeared in the May/June 2014 issue of Dr. Oz The Good Life.