Low Fat Chocolate Pavlova With Strawberries & Cream

“It looks and tastes SINFUL, but this heavenly berries and cream dessert has only 210 skinny calories per serving and only 4 .5 POINTS!”

Ingredients Nutrition


  1. MERINGUE SHELL: Preheat oven to 350 degrees. Line baking sheet with
  2. parchment paper. Trace 10" circle onto paper; invert onto baking sheet.
  3. Sift together cocoa, confectioners' sugar and cornstarch; reserve. In bowl
  4. with mixer at high speed beat egg whites until frothy. Add cream of tartar
  5. and salt; beat until soft peaks form.
  6. Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,
  7. 5-6 minutes. Beat in vanilla until stiff, glossy peaks form, about 1 minute.
  8. Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.
  9. Use gentle, circular motions to fold lighter ingredients into meringue.
  10. With spatula spread meringue to 1/2" thickness within circle on parchment.
  11. Spoon large dollops of meringue around outer edge of circle to form sides.
  12. Bake 1 hour. Turn oven off. Let meringue stand in oven with door slightly ajar.
  13. until dry, at least 4 hours or overnight.
  14. FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;
  15. let stand 15 minutes. Fold in topping. Just before serving, spoon into meringue
  16. shell; level with spatula. Starting from center, arrange remaining sliced
  17. berries in overlapping concentric circles over filling. Transfer chocolate to.
  18. plastic food storage bag with corner snipped; pipe over pavlova (instead of.
  19. piping the chocolate over your pavlova, you can use a fork to gently drizzle it).
  20. Garnish with additional berry, if desired.

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