Pavlova with Yogurt and Berries, from Dr. Brooke Kalanick, ND
This red, white and blue dessert is perfect for the 4th of July, and I make it with xylitol to keep the sugar down.
4 large egg whites
1/2 tsp cream of tartar
1 cup xylitol + 4 tsp xylitol
1 lg container 2% Fage Greek Yogurt
1tbsp lemon zest
1/2 cup whipping cream
1/2 lb blue berries
1lb strawberries, sliced
Allow ingredients to come to room temperature. Preheat the oven to 225 degrees. Line 1 large (or two small) cookie sheets with parchment paper. Beat egg whites and cream of tartar together until frothy with a mixer. Add vanilla and lemon zest; and continue to beat slowly while adding 1 cup xylitol. Continue beating until meringue holds very stiff peaks. Shape meringue on parchment paper in two 9 inch rounds of equal thickness. Bake the meringue for two hours. Leave the meringue in the oven to cool. If not using immediately, store in an airtight container. Meringues are fragile so treat with care.
Macerate fruit with 2 tsp xylitol, using clean beaters. Beat cream with 2 more tsp xylitol, until soft peaks form.
To assemble: Gently place one meringue on a serving plate. Top with yogurt and half of the berries. Gently place second meringue on top of berries. Top with whipped cream and remaining berries.
Serve immediately and enjoy!
Dr. Brooke is a practicing naturopathic doctor in New York City and author of Ultimate You: A 4-Phase Total Body Makeover. Check out Better by Doctor Brooke and her Facebook page for more information and recipes like this one.