- Peach Melba Pavlova.jpg (29.26 KiB) Viewed 489 times
Ready in: 2 hours (approximately) plus 2 hours cooling time
Serves: 8
No nutritional information available, but this is a Slimming World recipe.
Ingredients
- 5 large egg whites
- 150g caster sugar
- 1 tsp vanilla extract
- A few drops of pink food colouring (optional)
- 250g raspberries
- 4 level tbsp sweetner
- 200g fat-free natural fromage frais
- 200g fat-free natural Greek-style yogurt
- Ripe peaches, stoned and cut into wedges
Method
1. Preheat the oven to 120°C/Fan 100°C/Gas Mark ½. Line a large baking tray with baking paper and draw on a rough 20cm-diameter circle, then flip the paper over.
2. Put the egg whites in a clean glass bowl and beat with an electric hand whisk until they form stiff peaks. Add the sugar in three batches, each time whisking until the meringue is thick and glossy. Whisk in the vanilla extract.
3. Transfer a large dollop of the meringue to a small bowl and mix in enough food colouring to get a dark pink shade. Spoon the remaining white meringue onto the prepared baking paper, swirling a little of the pink meringue into each spoonful as you go, and spread to fill the circle.
4. Using the back of a metal spoon, make a shallow dip in the centre large enough for the fruit filling, then bake for 1½ hours. Turn off the oven and leave the meringue inside until cold - this should take about 2 hours.
5. Put two-thirds of the raspberries and 2 tbsp sweetner in a food processor and whizz to a puree. Sieve the mixture if you would like to remove the seeds.
6. Fold together the fromage frais, yogurt, remaining sweetner and half the peaches, then carefully spoon the mixture into the centre of the meringue. Pile the remaining raspberries and peaches on top and drizzle over a little of the raspberry sauce. Cut into 8 slices and serve with the remaining sauce.
¡SHARE TOPIC!