Well it is a Pavlova…it’s just easier. This is Skinny Pavlova the 10 minute Hack!.
Why?. because it is so easy and it tastes just like Pavlova but in a glass. It makes sense doesn’t it.?
You can eat this summer or winter. You can eat it late at night or when you have a whole troupe of Pavlova munching friends around.
There’s a bit of sugar involved with the meringue of course, but the other ingredients are nice skinny substitutes. Have a whole dessert and go back for another. Actually I made 4 and ate two for breakfast. That’s wrong and defeats the purpose of a “skinny” dessert but I couldn’t waste these, they were too delicious.
The secret is the vanillery creamy low fat ricotta filling. Use what ever fruit you like, I used frozen raspberries to make a lovely “sauce ” and plenty of strawberries and peaches. Obviously passionfruit would be the perfect addition because it is a classic Pavlova accompaniment.
Call them what ever you like, but in Australia they are a no- bake Skinny Pavlova that you can whip up in 10 minutes. I made my own meringue but I suggest you buy the nice crispy nests you can get hold of at the store. For a meringue recipe try this one.
When I was a kid my Mother hated cooking, I know I have explained that to you , but I’ve never actually told you that she completely loved design and decorating – that was her thing. She had a real flare for it. But cooking, well she always wanted the quick way out. Pavlovas had gone through a bit of the industrial revolution like much of the food in the 70’s and she embraced it. Each time a dessert was required she bought a plastic container in the shape of an egg, it was filled with powdered meringue that just needed to be whipped with water to make a foolproof Pavlova. That was my Mum’s idea of cooking. This would be her idea of cooking too she would love this.
Skinny Pavlova the 10 minute Hack!
Ingredients
- 200 gm frozen raspberries
- 60 ml maple syrup or to taste
- 250 gm ricotta cheese use only fresh creamy ricotta
- 60 ml evaporated milk low fat milk, not sweetened, 1/4 cup
- 60 ml maple syrup or to taste
- 1/2 teaspoon vanilla extract
- 250 gm strawberries 1/2'd
- 2 whole peaches or kiwi fruit
- 2 whole passionfruit
- 4 whole meringues, individual dessert size, broken into shards, homemade or bought
Instructions
- Mix the raspberries with the maple syrup and set aside .
- Put the ricotta, vanilla, maple syrup and evaporated milk into a food processor and whip till smooth. Taste for sweetness. Add a little more evaporated milk or maple syrup if needed.
- Put a large spoonful of raspberries into the base of 4 glasses ( It is quite liquid). Put a large spoon of ricotta onto the top. Reserve just a little spoon for the top of each glass.
- Add the fruit that you like, then broken shards of meringue
- Put a small spoon of the ricotta cream on top and a piece of fruit.
- I sprinkled mine with raspberry powder too!
- Use the left over raspberries as extra sauce
The best part about pav is the cream imho but I’d happily eat this if it meant I could justify having it for breakfast! lol
This is still magnificent cream- only a bit lighter 😉
easy, quick, AND light–this is my kind of dessert! 🙂
Hi Grace. yep this is the easy way to eat pavlova
I’ve never heard of pavlova but I would definitely be up for trying it! This looks delicious!
I remember those eggs. I never bought them but my friend’s mother did because she hated cooking and was hopeless at it. She made those sorts of pavs and a dreadful trifle. That was her repertoire. And every dinner party had garlic bread on the table. Your pavlovas look so pretty in those glasses xx
Yum! I am all or quick desserts especially those that are able to be consumed for breakfast haha
I made a not Skinny Pavlova this week.
I ended up eating more half of it. This sounds so good.
What a cute makeover of the classic pavlova 🙂