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Fat-Free Strawberry Pavlova

User Rating 4 Star Rating (3 Reviews)


Low Fat Strawberry Pavlova

Low Fat Strawberry Pavlova

Fiona Haynes
Don't be intimidated by making a pavlova. It's actually quite straightforward, so long as you follow a few basic rules while making the meringue. Top this heavenly pavlova with fat-free whipped topping and fresh strawberries

Prep Time: 5 hours

Cook Time: 1 hour

Total Time: 6 hours


  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup superfine sugar
  • 2 cups fat-free whipped topping
  • 1 1/2 cups sliced strawberries


Preheat oven to 250 degrees. Line a cookie sheet with parchment paper. Draw the outline of an upside down 8-9 inch plate on to the parchment.

Place egg whites in a spotlessly clean metal or glass bowl. Beat egg whites until foamy. Add cream of tartar, then whisk with an electric mixer on medium speed until soft peaks are formed. Add the sugar one tablespoon at a time, beating at high speed between each addition. Whisk until egg whites are stiff and glossy.

Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center.

Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dry—about 2-3 hours. Remove from oven and allow to cool completely.

When meringue is dry and cool, either use straight away, piling fat-free cool whip and sliced berries on top and serve, or store meringue base in an airtight container until ready to use.

Serves 6

Per Serving Calories 153, Calories from Fat 1, Total Fat 0.1g (sat 0.1g), Cholesterol 0mg, Sodium 0mg, Carbohydrate 36g, Fiber 0.9g, Protein 2g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Pavlova, Member pogopatti

Sharon74, I can only tell you what I do and I have been baking them for years. My over is set at 225 F and I bake it on the middle shelf. Also, when beating, enjoy doing it so you don't get impatient and beat for too short a time. I add my sugar after I have reached peaks, then I add it a little at a time. I continue beating until it is VERY still and hold a straight up peak. Pile on parchment and ease from inside out to cover your circle. I can't stress beating it enough! Also, I make mind the day before and I turn off the oven after 1 and 1/2 hours and take it out the next day when I want to use it. If rainy, it will not be as good! Never have a problem. Mine is shiny and white when it is cooked...beautiful. Looks like satin. Best of luck to you! pogopatti

6 out of 7 people found this helpful.

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