Low Fat Chocolate Pavlova With Strawberries Cream Recipes

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Steps:

• Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
• Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
• Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

CHEF JOHN'S PAVLOVA WITH STRAWBERRIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk sugar and cornstarch in a bowl. Set aside.
• Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
• Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
• Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
• Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
• Bake in the preheated oven for 1 hour.
• Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
• Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
• Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the egg whites with cream of tartar and salt. Beat the egg whites on medium-high speed until foamy, about 2 minutes. With mixer going, gradually beat in sugar, 2 tablespoon at a time. This will take about 3 minutes. Continue beating until stiff and shiny peaks form.
• Sift the cocoa powder over the egg mixture and sprinkle in the chopped chocolate. Using a rubber spatula, fold to combine.
• Spread the meringue onto the prepared baking sheet, making an 8-inch circle. Create a shallow well in the center.
• Reduce oven temperature to 225 degrees F and bake until firm and dry, about 2 hours. Turn off oven and open the oven door. Let the meringue cool in oven completely, about 3 hours. Carefully remove the parchment and transfer to a plate.
• For topping: beat the heavy cream, sour cream, vanilla extract and 2 tablespoons of sugar until soft peaks form, about 2 minutes. In a small bowl, toss the berries with remaining teaspoon of sugar.
• Top the pavlova with whipped cream and berries. Serve immediately.

LOW-FAT STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.,

SUMMER FRUIT PAVLOVA

Steps:

• If you're using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, 'freeze for ease', below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.
• Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips - if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
• Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).
• For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.

LOW-FAT CHOCOLATE MOUSSE IN A MERINGUE SHELL (PAVLOVA)

Steps:

• MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
• While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
• Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
• Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
• FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
• Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.

LOW FAT CHOCOLATE PAVLOVA WITH STRAWBERRIES & CREAM

Steps:

• MERINGUE SHELL: Preheat oven to 350 degrees. Line baking sheet with
• parchment paper. Trace 10" circle onto paper; invert onto baking sheet.
• Sift together cocoa, confectioners' sugar and cornstarch; reserve. In bowl
• with mixer at high speed beat egg whites until frothy. Add cream of tartar
• and salt; beat until soft peaks form.
• Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,
• 5-6 minutes. Beat in vanilla until stiff, glossy peaks form, about 1 minute.
• Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.
• Use gentle, circular motions to fold lighter ingredients into meringue.
• With spatula spread meringue to 1/2" thickness within circle on parchment.
• Spoon large dollops of meringue around outer edge of circle to form sides.
• Bake 1 hour. Turn oven off. Let meringue stand in oven with door slightly ajar.
• until dry, at least 4 hours or overnight.
• FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;
• let stand 15 minutes. Fold in topping. Just before serving, spoon into meringue
• shell; level with spatula. Starting from center, arrange remaining sliced
• berries in overlapping concentric circles over filling. Transfer chocolate to.
• plastic food storage bag with corner snipped; pipe over pavlova (instead of.
• piping the chocolate over your pavlova, you can use a fork to gently drizzle it).
• Garnish with additional berry, if desired.