Brilliant Blood Orange and Pineapple Pavlovas

Make these Brilliant low fat Blood Orange, Pineapple min Pavlovas, only 200 kcal each #lowfar #pavlova

Dessert | January 19, 2018 | By

Brilliant Blood Orange and Pineapple Pavlovas are a product of my love of seasonal blood oranges.  Ingredients are the main inspiration for all my recipe development, whether it’s what I have in the fridge or the larder, or a seasonal ingredient like blood oranges, rhubarb or asparagus. 

So why are they Brilliant?

Well, not only do they include brilliant seasonal produce, each of these brilliant little desserts is only 200 kcal per portion! 

Cut the peel from the blood oranges and slice cross wise

If you’ve never tried blood oranges, I really urge you not to be put off by the name.  In fact, many supermarkets have renamed these pretty and sweet oranges, I’ve seen them called Sicilian Red or Ruby Red oranges.  Each orange has a blush of red through the flesh and sometimes it also shows on the peel. 

preparation for making mini pavlovas, draw circles on parchment, turn it over and use as a template.

I have a bit of a confession to make…I had a photo fail while making the little pavlovas.  I took this photo of the circles I draw on parchment paper as a guide for making six even sized meringues. Do remember to turn the paper over so you don’t pick up the pencil or ink on the bottom of the meringues.   Then I thought I’d taken photos of the meringue mixture and the unbaked pavlovas but when I downloaded, they weren’t there, so apologies for that. 

Add a little zing to the blood oranges and pineapple with some ginger in syrup

Regular readers of Farmersgirl Kitchen will know how much I love ginger, and ginger is a great partner for pineapple and oranges, so I added a single ‘ball’ of ginger preserved in syrup, thinly sliced, to the fruit and left it to macerate for a couple of hours while the pavlovas were baking. 

Brilliant Blood Orange and Pineapple Pavlovas
Serves 6
Light as air mini-pavlovas topped with Greek yogurt and a mixture of fresh pineapple, seasonal blood oranges and sweet preserved ginger.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
  1. 2 medium egg whites
  2. 100 g caster sugar
  3. 500 g 0% Fat Greek Yogurt (or alternative, see notes)
  4. 1/8 of a pineapple (you could buy ready prepared pineapple if you don't want a whole pineapple
  5. 1 blood orange (if you can't find one, use another type of orange)
  6. 1 ball of preserved ginger in syrup (I used Opies)
To make the pavlovas
  1. Preheat the oven to 120 C or 100 C Fan oven/ Gas Mark 1/2
  2. Draw 6 x 7 cm diameter circles on a piece of baking parchment with a soft pencil or Sharpie, then turn the paper over, you need to be able to see the outline but don't want it in contact with your meringue mixture.
  3. Beat the egg whites until they form stiff peaks, an electric mixer is the easiest way to do this, but you can whisk by hand.
  4. Add the caster sugar a teaspoon at a time, whisking all the time. Once all the sugar is whisked in, whisk for another minute. The mixture should be thick and glossy.
  5. Take a little bit of meringue and use it to stick the parchment paper to the tray, that way it won't move about when you form your pavlovas.
  6. Divide the mixture evenly between the six circles and form a dent in the centre.
  7. Bake for 1 hour 20 minutes, then switch off the oven, open the door slightly and leave until cold.
While the pavlova is baking, prepare the fruit
  1. Peel the blood orange and slice across the orange, removing any pips. Cut each slice in half.
  2. Peel the pineapple, core and divide into 8 wedges. Using one of the wedges slice thinly across to achieve little triangles.
  3. Finely slice the ball of ginger in syrup and place in a bowl with the orange and pineapple, mix together and leave in the fridge for at least 2 hours.
To assemble
  1. Carefully, remove the pavlovas from the baking parchment then place onto a serving plate.
  2. Divide the Greek yogurt between the 6 pavlovas
  3. Place one half slice of blood orange on the yogurt and a fan of little pieces of pineapple.
  4. Add at least one slice of ginger to each pavlova.
  1. This is a really simple recipe which tastes fresh and fruity. You can use any fruit you wish on top and can use whipped double cream, creme fraiche or a dairy free alternative.
Farmersgirl Kitchen
Spoon Greek Yogurt onto the meringue pavlovas and top with pieces of blood oranges, pineapple and ginger

After that, it’s simply an assembly job, topping the Blood Orange and Pineapple pavlovas with greek yogurt and the sweet fruit. If you don’t have time to make the pavlovas, you can always buy some meringue nests. 

Brilliant Blood Orange and Pineapple Pavlovas - only 200 kcal per person #pavlova #lowfat

Brilliant Blood Orange and Pineapple Pavlovas only 200 kcal per pavlova

Each little meringue nest is only 70 kcal (2 egg whites, 100 g sugar)

500g of 0% Fat Greek yogurt is 570 kcal divided into six pavlovas =95 kcal per portion

Fruit = 25 kcal

Ginger in syrup = 10 kcal 

Total = 200 kcal

Here are some other recipe ideas to serve blood oranges


Quick and Easy Blood Orange Mini Cheesecakes – Farmersgirl Kitchen 

Not Another Bloody Orange Chocolate Recipe – Tin & Thyme

Fennel and Orange Salad with or without Smoked Salmon – Farmersgirl Kitchen 

Olive Oil, Cardamom and Blood Orange Polenta Cake – Recipes from a Pantry

Chocolate Orange Pancakes – Thinly Spread

Blood Orange Elderflower Mocktail – Little Sunny Kitchen


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Bintu | Recipes From A Pantry

Yes please to two of my favourite fruits in dessert form 🙂

Emma @ Supper in the Suburbs

Ooooh I do love a good pavlova!!! Never thought of adding blood oranges. Great idea 🙂

Katie Bryson

Wow these look absolutely lush…. I adore blood oranges and tangy pineapple, and paired with lovely home made meringues…oooooh divine!

Claire Jessiman

Every year at this time I see a plethora of Blood Orange recipies on my timeline and think to myself I really must make something! You’ve definately inspired me to buy some, I remember being very intrigued by them as a child.


These look amazing! I love pavlova but never tried it with blood orange or pineapple, I need to try this soon!