I was recently inspired by the delicious flavors of Chobani yogurt and decided to participate in their #MadeWithChobani project. This fat-free Pavlova is what I came up with. It’s deliciously sweet, crisp and light when topped with Chobani 2% Greek yogurt and fresh strawberries.
Mmmmm. Have you ever tasted (or made) a Pavlova? This is my first time for both, and I’m excited to share my experience and my completed dessert with you.
If you’ve never heard of a Pavlova before, let me share Wikipedia‘s description:
“Pavlova is a meringue-based dessert named after the Russian
ballet dancer, Anna Pavlova. It is a meringue cake with a crisp crust and soft,
light inside, usually topped with whipped cream and fruit.” “The dessert is
believed to have been created in the honor of the dancer either during or after
one of her tours to Austria and New Zealand in the 1920s.”
“The dessert is a popular dish and an important part of the national
cuisine of both countries, and with its simple recipe, is frequently served
during celebratory and holiday meals.”
Here is a photo of Anna Pavlova herself that I thought might be of interest. I can sort of see how this dessert kind of mimics her elegant and puffy tutu.
Do you see it too, or am I reaching? LOL.
The Pavlova texture is amazing and reminds me a great deal of cotton candy where the moment you place it on your tongue it dissolves immediately and begs you to take another bite. Paired with the sweet and tart Chobani Greek yogurt and the sweetness of the fresh strawberries, this is the perfect dessert to end a heavy holiday meal and will soon become a family favorite!
PAVLOVA WITH GREEK YOGURT AND STRAWBERRIES
Servings: 8-10 Prep Time: 60 minutes (includes cooling time) Bake Time: 60 minutes
4 egg whites, at room temperature (reserve the yolks for another use)
1 ¼ cups granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
1 teaspoon lemon zest
4 cups Chobani 2% Greek yogurt (I used strawberry/banana), stirred well
3 cups fresh strawberries, hulled and quartered
powdered sugar for garnish
-Preheat oven to 300 degrees.
-Line a baking sheet with parchment paper on which you’ve drawn an 8″ circle. *Note – Use an upside-down bowl as a template. Place the parchment paper circle side down on the baking sheet and set aside.
-In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the egg whites until frothy and stiff but not dry. Gradually beat in the sugar, 1 tablespoon at a time until the egg whites are thick and glossy.
-Switch to a spatula or wooden spoon and gently fold in the vanilla extract, cornstarch, and lemon zest.
-Spoon the meringue mixture inside the parchment circle. Use an off-set spatula or spoon to spread the mixture evenly within the circle making the edges slightly higher than the center and leaving a slight depression in the center of the meringue.
-Bake in a preheated oven for 1 hour. After an hour, turn off the heat and open the oven door but don’t remove the pavlova until completely cooled.
-Remove to a wire rack and once cool, transfer the pavlova to a serving platter *Note – a wide spatula will work best for this application.
-Spoon the Chiobani yogurt in the center of the pavlova and gently use a spoon or spatula to spread the yogurt evenly over the baked meringue. Top with the fresh strawberries and garnish with a sprinkle of powdered sugar.
-Serve in slices or spoon into bowls.
*Note – This is best served immediately or after being chilled for a few hours. Storing it overnight may cause the meringue to become soggy.
Line a baking sheet with parchment paper on which you’ve traced an 8″ circle. Place the parchment circle upsidedown on the baking sheet. Set aside. Beat the egg whites until firm but not dry and then beat in the granulated sugar, 1 tablespoon at a time until the meringue is glossy and stiff peaks form.
Using a spatula fold in the vanilla extract, cornstarch, and lemon zest. Spoon the meringue mixture into the center of the parchment circle. Use a spoon or offset spatula to spread the meringue into the circle making sure to build the edges slightly and make a slight depression in the center.
Bake the pavlova in a preheated 300-degree oven for 60 minutes. Turn off the heat, open the oven door and allow the pavlova to sit in the oven until cool. Remove from the oven and gently transfer the pavlova to your serving platter using a large spatula. *Note – Don’t be bothered by the cracks, it’s part of a Pavlova’s charm. Spoon the stirred Chobani yogurt into the center of the pavlova and top with fresh strawberries. Garnish with powdered sugar and serve.
I’m thinking that a glass of bubbly would be the perfect compliment to this Pavlova with Greek Yogurt and Strawberries. Happy Holidays and Happy New Year!
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!
Until we eat again,