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Egg whites, yogurt, and sour cream combine to give this easy pavlova dessert its light, luscious texture.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 7-inch circle on the paper or foil.

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  • In a medium mixing bowl combine egg whites, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

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  • Add the sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 4 minutes).

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  • Gently spoon egg white mixture into a pastry bag fitted with a pastry tube. Pipe egg white mixture onto the circle on the paper or foil, building up the side to form a shell. (Or use the back of a spoon to spread the egg white mixture over circle, building up side.)

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  • Bake in a 300 degree F oven for 40 minutes. Turn off oven. Let shell dry in oven, with door closed, for at least 1 hour. Remove from paper or foil; cool completely on a wire rack.

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  • To serve, in a small bowl fold yogurt into sour cream. Spread about two-thirds of the mixture in the shell. Fill with fresh fruit. Pass remaining sour cream mixture. If desired, sprinkle with crystallized ginger or coconut. Makes 6 servings.

Nutrition Facts

183 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 8 mg cholesterol; 102 mg sodium. 245 mg potassium; 37 g carbohydrates; 1 g fiber; 29 g sugar; 4 g protein; 146 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 0 mg iron;

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