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heartfoundation.org.au|Helpline 13 11 12

Mini berry and yoghurt pavlova

30 minutes (10 minutes)
Serves 6
    150ml egg whites (approximately 4 eggs)
  • 1 cup caster sugar
  • 1 teaspoon white vinegar
  • 400g reduced fat Greek yoghurt
  • 300g strawberries, diced
  • 300g blueberries
Preheat oven to 150°C. Line a large baking tray with non-stick baking paper.

Place the egg whites in the bowl of an electric mixer and whisk on high
speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a
time, waiting 30 seconds between each tablespoon. Whisk for 6 minutes or
until stiff and glossy.

Scrape the sides of the electric mixer, add the vinegar and whisk for 2
minutes or until glossy and combined.

Spoon 6 rounds onto the baking tray. Reduce the oven temperature to 120°C
and bake for 30 minutes or until crisp to touch.

Cool in the oven for 1 hour.

Top meringues with yoghurt and fresh berries.

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