CHOCOLATE PAVOLOVA
Ingredients
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa, divided
- 1/2 teaspoon cornstarch
- 1 large egg white
- 1/8 teaspoon cream of tartar
- 150 g container 0% vanilla Greek yogurt
- 1 cup 120g fresh raspberries
Instructions
- Preheat oven to 120ºC. Line a small baking sheet with parchment paper.
- In a small bowl, sift or whisk together sugar, 1 tablespoon cocoa and cornstarch; set aside.
- In a medium bowl, combine the egg white and cream of tartar. Beat with an electric mixer at medium-high speed until foamy, about 1 minute. Increase mixer speed to high and gradually add sugar mixture to egg white, 1 teaspoon at a time, until stiff peaks form, 4–5 minutes.
- Spoon half of egg white mixture onto the prepared baking sheet, shaping into a 3 1/2– 4-inch nest. Repeat with the remaining egg white mixture. Bake until firm and dry to the touch, 35–40 minutes.
- Turn oven off, but leave the pan inside. Allow meringues to cool in the oven for 1 hour.
- Combine yogurt and remaining 1 tablespoon cocoa. Divide yogurt mixture evenly between meringues and top with raspberries.
Notes
Nutrition (per serving): Calories: 200; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 53mg; Carbohydrate: 41g; Dietary Fiber: 5g; Sugar: 32g; Protein 10g
Nutrition Bonus: Potassium: 221mg; Iron: 6%; Vitamin A: 0%; Vitamin C: 31%; Calcium: 10%