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!
What are Blood Oranges?
If you’ve never tried blood oranges, I really urge you not to be put off by the name. Each orange has a blush of red through the flesh and sometimes it also shows on the peel.
In fact, because some people are put off by ‘blood’, many supermarkets have renamed these pretty and sweet oranges, I’ve seen them called Sicilian Red or Ruby Red oranges.
Prepare the baking parchment for the mini pavlovas
Draw 6 even-sized circles onto a piece of baking parchment. Use a glass or pastry cutter as a template to draw around.
Turn the paper over so the pencil circles are next to the baking tray. You don’t want the pencil to transfer to the bottom of your meringues.
Do remember to turn the paper over so you don’t pick up the pencil or ink on the bottom of the meringues.
Ginger is a great partner for pineapple and oranges. .Regular readers of Farmersgirl Kitchen will know how much I love ginger and include in as many recipes as possible.
Add 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 are baking.
Assemble the Mini Pavlovas
Top the Blood Orange and Pineapple pavlovas with greek yogurt and the prepared sweet fruit.
No time to make mini pavlovas?
Meringue nests are easily available from bakers and supermarkets. Most are very good quality and are an ideal way to create a really speedy dessert. s.
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These 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
Brilliant Blood Orange and Pineapple Pavlovas
- 2 medium egg whites
- 100 g caster sugar
- 500 g 0% Fat Greek Yogurt or alternative, see notes
- 1/8 of a pineapple (you could buy ready prepared pineapple if you don't want a whole pineapple
- 1 blood orange if you can't find one, use another type of orange
- 1 ball of preserved ginger in syrup I used Opies
To make the pavlovas
- Preheat the oven to 120 C or 100 C Fan oven/ Gas Mark 1/2
- 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.
- 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.
- 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.
- 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.
- Divide the mixture evenly between the six circles and form a dent in the centre.
- 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
- Peel the blood orange and slice across the orange, removing any pips. Cut each slice in half.
- Peel the pineapple, core and divide into 8 wedges. Using one of the wedges slice thinly across to achieve little triangles.
- 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.
- Carefully, remove the pavlovas from the baking parchment then place onto a serving plate.
- Divide the Greek yogurt between the 6 pavlovas
- Place one half slice of blood orange on the yogurt and a fan of little pieces of pineapple.
- Add at least one slice of ginger to each pavlova.