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

Brilliant Blood Orange and Pineapple Pavlovas

Farmersgirl Kitchen
Light as air mini-pavlovas topped with Greek yogurt and a mixture of fresh pineapple, seasonal blood oranges and sweet preserved ginger.
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine British
Servings 6
Calories 200 kcal

Ingredients
 

  • 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

Instructions
 

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.

To assemble

  • 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.

Notes

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.
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

Nutrition

Calories: 200kcal
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