Shopping list
For the meringue;
2 egg whites
110g (4oz) caster sugar
1 tsp cornflour
½ tsp white wine vinegar
½ tsp vanilla extract
For the filling:
100ml (3½floz) fat whipping cream
1 x 125g pot Benecol Strawberry or Raspberry yogurts
60g (2oz) cream cheese
75g (2¾oz) each strawberries and raspberries
1 tsp icing sugar for dusting

Summer fruits pavlova

15

PREP

60

COOK

0.8

STANOLS

4

SERVES

Description

A delicious way to keep your heart healthy.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas mark 2/150°C/fan oven 130°C.  Line a baking tray with non-stick baking parchment.
  2. Place the egg whites in grease-free bowl and whisk until stiff.  Add half the sugar and whisk until thick and glossy.  Carefully fold in the remaining sugar, cornflour, vinegar and vanilla extract.  Spoon the meringue onto the parchment and spread to a circle approximately 22cm diameter.  Create a slight dip in the middle to hold the filling.  Bake for 1 hour until crisp.  Place on a wire rack to cool, removing the parchment when cold.
  3. To make the filling; whip the cream until thick.  Beat together the Benecol yogurt and cream cheese, then fold into the cream.  Spoon onto the meringue.  Hull and slice the strawberries and use to decorate the top with the raspberries.  Dust with icing sugar just before serving. 

Summer fruits pavlova

15

PREP

60

COOK

0.8

STANOLS

4

SERVES

Shopping list
For the meringue;
2 egg whites
110g (4oz) caster sugar
1 tsp cornflour
½ tsp white wine vinegar
½ tsp vanilla extract
For the filling:
100ml (3½floz) fat whipping cream
1 x 125g pot Benecol Strawberry or Raspberry yogurts
60g (2oz) cream cheese
75g (2¾oz) each strawberries and raspberries
1 tsp icing sugar for dusting

Description

A delicious way to keep your heart healthy.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas mark 2/150°C/fan oven 130°C.  Line a baking tray with non-stick baking parchment.
  2. Place the egg whites in grease-free bowl and whisk until stiff.  Add half the sugar and whisk until thick and glossy.  Carefully fold in the remaining sugar, cornflour, vinegar and vanilla extract.  Spoon the meringue onto the parchment and spread to a circle approximately 22cm diameter.  Create a slight dip in the middle to hold the filling.  Bake for 1 hour until crisp.  Place on a wire rack to cool, removing the parchment when cold.
  3. To make the filling; whip the cream until thick.  Beat together the Benecol yogurt and cream cheese, then fold into the cream.  Spoon onto the meringue.  Hull and slice the strawberries and use to decorate the top with the raspberries.  Dust with icing sugar just before serving.