Tropical Fruit Pavlova with Mango Cream

Tropical Fruit Pavlova with Mango Cream

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From: Diabetic Living Magazine

Pavlova is a dessert with a crispy meringue crust and a light filling. This eye-catching version features a lower-sugar meringue base, a creamy blend of low-fat yogurt cheese and a fresh mango puree, all topped with tropical fruit pieces.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Mango Cream
  • 2½ cups plain low-fat yogurt (see Tip)
  • 1 cup fresh mango, peeled, seeded and cut-up
  • 1 tablespoon powdered sugar
  • ½ teaspoon finely shredded orange peel
  • Meringue Shell(s)
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ⅔ cup sugar
  • Fruit Topping
  • 2 cups cut-up, seeded, peeled fresh mango; sliced kumquats; cut-up, peeled kiwi fruit; and/or halved fresh strawberries


  • Prep

  • Ready In

  1. Prepare Mango Cream: For yogurt cheese: Line a yogurt strainer, sieve, or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a large bowl. Spoon yogurt into the strainer, sieve or colander. Cover with plastic wrap. Refrigerate for 24 hours. Remove from refrigerator. Discard liquid.
  2. In a blender or food processor, place mango. Cover and blend or process until smooth. Transfer pureed mango to a medium bowl. Stir in the yogurt cheese, powdered sugar and orange peel. Cover and chill for up to 3 days.
  3. Prepare Meringue Crust: In a medium bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw eight 3-inch circles on the paper or foil (or draw one 8-inch circle on the paper or foil); set aside.
  4. Preheat oven to 300°F. For meringue shell: Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  5. Using a pastry bag, pipe the meringue onto the small circles on the paper, building up the sides to form shells or use the back of a spoon to spread the meringue over the circles, building up the sides. (Or, for the 8-inch circle, spoon egg white mixture into center of the circle on prepared baking sheet. Using the back of a large spoon, spread mixture to edge of the circle. Build up the edge slightly to form a shell.)
  6. Bake for 35 minutes for the 3-inch shells or for 40 minutes for the 8-inch shell. Turn off the oven. Let shell(s) dry in oven, with door closed, for 1 hour. Cool completely on a wire rack. Carefully transfer shell(s) to a serving plate.
  7. To serve, spread Mango Cream over Meringue Shell(s). Top with Fruit Topping. Cut large shell into wedges.
  • Tip: Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 164 calories; 1 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 6 g protein; 5 mg cholesterol; 76 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 other carbohydrate, ½ fruit, ½ milk

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