Low Sodium Classic Pavlova
Indulge in the light, airy delight of a *Low Sodium Classic Pavlova*, a healthier twist on the beloved dessert. This recipe transforms the traditional pavlova by maintaining its crisp meringue shell and marshmallow-like center, all while minimizing sodium content for a heart-friendly treat. Crafted with simple ingredients like fluffy egg whites, a touch of cornstarch, and fragrant vanilla, this stunning dessert is topped with soft, billowy whipped cream and a medley of fresh berries and kiwi for a vibrant, tangy-sweet finish. Perfect for special occasions or a show-stopping finale to any meal, this pavlova is naturally gluten-free and packed with fruit, making it as beautiful to serve as it is to savor. With just 20 minutes of prep and basic baking techniques, you can create a dessert that’s as light on sodium as it is on effort!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Distilled white vinegar
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Fresh strawberries
- 2 medium Fresh kiwi (optional)
- 100 grams Fresh blueberries
Directions
Step 1
Preheat your oven to 250°F (120°C), and line a baking sheet with parchment paper.
Step 2
In a large, clean bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Step 3
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue to beat until the meringue is glossy and stiff peaks form.
Step 4
Gently fold in the cornstarch, vinegar, and vanilla extract using a rubber spatula until just combined.
Step 5
Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Use the spatula to shape the sides so that they are slightly higher than the center.
Step 6
Place the meringue in the preheated oven and bake for 90 minutes. Do not open the oven door during this time.
Step 7
After 90 minutes, turn off the oven and let the pavlova cool completely inside the oven with the door closed. This may take about 1-2 hours.
Step 8
Once the pavlova is cool, carefully remove it from the parchment paper and place it on a serving platter.
Step 9
In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
Step 10
Spread the whipped cream over the top of the pavlova, leaving a small border uncovered.
Step 11
Arrange the fresh strawberries, kiwi slices, and blueberries on top of the whipped cream, as desired.
Step 12
Serve immediately and enjoy your low sodium pavlova!
Nutrition Facts
| Serving size | (1063.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2119.9 |
| Total Fat 101.6g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 300mg | 0% |
| Sodium 326.6mg | 0% |
| Total Carbohydrate 271.5g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 247.1g | |
| Protein 17.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.9mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 993.4mg | 0% |
Source of Calories