This Strawberry Pavlova Is Dessert Goals

Pavlova can be such a nightmare when watching your weight, so we have made a few tweaks to allow you to enjoy an occasional treat without feeling too guilty! Just make sure you watch your portion control!

Strawberry & Passionfruit Pavlova

Serves: 12 l Prep: 15 mins l Cooking: 75 mins l 138 Calories


1g Olive Oil Spray

6 Cage Free Egg Whites (198g)

1 1/2 Cups Sugar (330g)

1/2 Teaspoons Cornflour (2g)

1 Cups Low Fat Natural Yoghurt (260g)

1 1/2 Punnets Strawberries (375g), hulled & chopped

4 Passionfruit (72g), halved


  1. Preheat oven to 120°C. Spray a baking tray lightly with oil. Draw a 22cm circle on a piece of non-stick baking paper and place pencil side down on baking tray.
  2. Put egg whites into a large, clean, dry bowl. Using electric beaters, beat until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating well between each addition until sugar dissolves and meringue is thick and glossy. Beat in cornflour.
  3. Spoon meringue mixture onto baking tray and use a spatula to spread out within the circle.
  4. Reduce oven temperature to 100°C and bake for 1 hour 15 minutes or until dry and crisp. Turn off oven and leave pavlova in oven to cool completely.
  5. To serve, spread yoghurt over pavlova and top with strawberries and passionfruit pulp.

Also read: 3 Free mince recipes