Skinny Pavlova the 10 minute Hack!

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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!

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easy to make and even easier to eat. the calories are low too!

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Course Dessert

Servings 4

Prep Time 10 minutes

Ingredients

Unit:MetricUS Imperial

• 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

1. Mix the raspberries with the maple syrup and set aside .
2. 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.
3. 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.
4. Add the fruit that you like, then broken shards of meringue
5. Put a small spoon of the ricotta cream on top and a piece of fruit.
6. I sprinkled mine with raspberry powder too!
7. Use the left over raspberries as extra sauce

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