Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Topping | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- whites from 4 large eggs
- 1 cup superfine sugar
- 1 tsp vanilla
- 1 tbs cornstarch
- 1 tsp white vinegar
- 1/2 cup sour cream
- 2 cups nondairy topping
- 6 cups diced mixed fruit
Directions
Heat oven to 300 degrees. Line baking sheet with nonstick foil. Beat egg whites until soft peaks form. Add sugar slowly until incorporated. Beat until stiff, white, glossy peaks form. Beat in vanilla. Sift cornstarch over beaten whites and drizzle with vinegar, fold in until incorporated.
Mound meringue on baking sheet and shape into a 6 1/2 inch round. Indent the top of the mound to form a slight hollow. Place in oven, reduce oven temp to 250 degrees. Bake 1 hour. Turn off oven and cool in oven 4 hours. The meringue will crack. Cut around top of meringue, letting crisp pieces fall into the middle of the shell, forming an indentation. In a bowl, fold sour cream into nondairy topping.
TO SERVE---Spoon 3 cups of the fruit in middle of meringue. Top with sour cream mixture, then remaining fruit. Serve immediately.
MAKES 8 SERVINGS OF PAVLOVA WITH SUMMER FRUIT.