A Healthy festive option for Christmas
Pav is back on the menu thanks to this quick and simple, fail-proof low-carb recipe.
Decorate your low-carb pavlova with whipped cream (sweetened with your choice of LCHF sweetener if you like), seasonal berries and fresh mint. Or if you’re feeling creative, bake and decorate mini individual pavlovas so you don’t have to share. Delish!
6 egg whites
1⁄2 teaspoon of cream of tartar (meringue stabiliser)
1⁄3 cup of Natvia granules
1 cup whipping cream (unsweetened)
1 teaspoon vanilla extract 1⁄2 cup
(75g) fresh strawberries, chopped 1⁄2 cup
(75g) fresh blueberries
Handful of fresh mint leaves
Pre-heat oven to between 120o–150oC.
Whisk the 6 egg whites until thick and frothy, then mix in the 1⁄2 teaspoon of cream of tartar – this is a meringue stabiliser, so it is important not to forget this.
Once stiff peaks have formed (this means that when the beaters are lifted from the mix, the peaks stands straight up), add 1⁄3 cup of Natvia granules slowly to the egg whites while the mixer is on. Allow the eggs to continue whipping until white, shiny and glossy.
Once mix looks nice and glossy, turn mixer off and rub a little of the mix between your fingers. If it’s silky smooth, it’s whipped enough. If you can feel any grain or granules, keep whipping! When ready, dot a little of the mix on baking paper to stick to your baking pan to help keep the paper in place on the tray. Spoon mix out onto baking tray and arrange however you like – the mixture should yield one 20cm round, or you can spoon individually onto the tray for mini pavlovas instead.
Bake at 120o–150oC for 1.5 hours for a large pavlova. It will brown a little. After 1.5 hours, turn the oven off and allow the pavlova to remain in the oven for another hour to dry out (or, if you have time, overnight!).