Joanne Nijhuis MSc, RD

STRAWBERRY PAVLOVA – BERRY BLISS THAT TASTES LIKE SUMMER

Bright red strawberries, billowy creaminess and a crisp meringue shell make pavlova one of the most beautiful desserts to experience. With less sugar and plenty of fruit, this version is a lighter twist on a beloved classic. Whether you are celebrating a special occasion or simply making the most of strawberry season, pavlova is an all-round crowd pleaser. Best of all, it’s surprisingly easy to make at home with the freshest of ingredients.

Did You Know?

Ontario’s strawberry season is a sweet sign that summer has arrived, with locally grown field strawberries typically harvested from mid-June to late July. Supercharged with vitamin C, fibre, folate, potassium and antioxidants, strawberries promote heart health, the immune system and healthy digestion. Naturally low in calories and bursting with flavour, strawberries are a delicious way to boost your intake of essential nutrients while satisfying your sweet tooth. Another reason to love strawberries? Buying Ontario-grown strawberries means enjoying fruit at its freshest while supporting local farmers and communities.

INGREDIENTS (8 Servings)

• 4 large egg whites
• ¾ cup (188 ml) superfine sugar
• 1 teaspoon (5 ml) cornstarch
• 1 teaspoon (5 ml) white vinegar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (250 ml) 2% plain Greek yogurt
• 1 Tablespoon (15 ml) honey
• 1 teaspoon (5 ml) balsamic vinegar, optional
• 2 cups (500 ml) fresh strawberries, sliced

INSTRUCTIONS

1. Preheat the oven to 250 F (120 C)
2. Whisk egg whites until stiff peaks form.
3. Gradually add the sugar, beating until glossy.
4. Fold in the cornstarch, vinegar and vanilla extract.
5. Shape the mixture into an 8-inch (20 cm) circle on a parchment lined baking tray.
6. Bake for 75 minutes, then turn off oven and cool completely.
7. Mix the Greek yogurt with the honey and balsamic vinegar (optional).
8. Top the cooled meringue with the yogurt mixture and strawberries.

ENJOY!

PER SERVING: |Calories: 165 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 2 g |Fibre: 2 g | Sodium:  0.8 mg |

 Joanne Nijhuis, MSc is a consulting, media and culinary nutritionist in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne is currently working on her first cookbook. For more information, email Joanne at jo.knows.nutrition@outlook.com.