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2 ea. Egg whites
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21 g Natvia
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2 ml Vinegar
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10 g Corn flour
- Topping:
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160 g Low-fat natural yoghurt
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2 ml Vanilla Extract
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3 g Natvia
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75 g Raspberries
- Preheat oven to 100 C and prepare baking tray with baking paper.
- Combine Natvia and egg whites in a bowl and beat until very stiff. Sprinkle over vinegar and cornstarch, fold in very gently with a spatula. Spread meringue onto baking paper to a round the size of a small plate.
- Bake on the centre shelf for 30-40 minutes or until a very pale colour and firm. Turn off oven and let cool completely in the oven with door slightly ajar (about an hour).
- Whisk yoghurt with vanilla and Natvia and spread over meringue, then top with raspberries to serve.
- See more at: http://www.sweeterlifeclub.com/recipes/sugar-free-pavlova/#prettyPhoto
