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Mini berry and yoghurt pavlova
Makes 6 mini pavlovas (1 serve = 1 pavlova)
- 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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