Strawberry-Lavender Pavlova with Vanilla Bean Whipped Yogurt Recipe | Vegetarian Times Skip to main content

Strawberry-Lavender Pavlova with Vanilla Bean Whipped Yogurt

We asked Deanie Fox, pastry chef at Napa, California’s celebrated Ubuntu restaurant, to come up with a lightened version of the whipped cream she generally uses for this fresh, festive dessert. She was happy to oblige. The result is a tangy, light-as-air filling for crispy meringues.

Ingredients: 

Ingredient Set Name: 

Meringues

Ingredients: 

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4 egg whites, room temperature
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2 Tbs. lemon juice
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1 cup confectioners' sugar
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1 tsp. vanilla extract
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1 Tbs. cornstarch

Ingredient Set Name: 

Topping

Ingredients: 

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1 pt. strawberries, hulled and quartered
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2 Tbs. sugar
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1 Tbs. lemon juice
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8 sprigs fresh lavender, optional
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¾ cup heavy cream
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1 cup low-fat plain yogurt
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1 vanilla bean
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¼ cup sugar
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1 tsp. vanilla extract

Instructions: 

1. To make Meringues: Preheat oven to 250°F. Line baking sheet with parchment paper. Beat egg whites, lemon juice, and salt with electric mixer on low until foamy. Increase speed to medium, and add sugar 2 Tbs. at a time. Beat egg whites 6 minutes, or until stiff and glossy. Fold in vanilla, then cornstarch.
2. Spread 8 mounds of mixture on prepared baking sheet, making indentation in center of each. Bake 90 minutes, or until Meringues are crisp and dry on outside and slightly soft inside. Cool.
3. To make Topping: Combine strawberries, sugar, lemon juice, and lavender, if using, in bowl. Let sit 30 minutes, or until sugar has dissolved and strawberries are juicy. Remove and discard lavender sprigs, if using.
4. To make Whipped Yogurt: Place heavy cream and yogurt in large bowl. Scrape seeds from vanilla bean into bowl with back of knife. Whip with electric mixer on medium-high until beginning to thicken. Add sugar and vanilla; beat 2 to 3 minutes, or until soft peaks form.
5. Fill each Meringue with 1/4 cup Whipped Yogurt mixture. Top with 3 Tbs. strawberries.

Nutrition Information: 

Calories: 
221
Protein: 
4 g
Total Fat: 
9 g
Saturated Fat: 
6 g
Carbohydrates: 
32 g
Cholesterol: 
33 mg
Sodium: 
76 mg
Fiber: 
<1 g
Sugar: 
29 g
Yield: 
Serves 8

Comments on this Recipe

There must be something wrong with the calorie count. If the counts are correct for fat, carbohydrates, and protein, the calories per serving should be: 4x4=16 calories from protein 9x9=81 calories from fat 32x4=128 calories from carbohydrates Total: 225 calories per serving