Mixed Berry Individual Vegan Pavlovas
Prep: 15 minutes plus cooling and chilling
Bake: 2 hours 30 minutes • Serves: 6
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup hulled and quartered strawberries
1/4 cup blueberries
1/4 cup mixed berry preserves
1/4 cup raspberries
3/4 cup non-dairy almond milk
whipped cream
1.Preheat oven to 200°; line rimmed baking pan with parchment paper. In large bowl, with mixer on medium-high speed, beat aquafaba and cream of tartar 5 minutes or until soft peaks form. Reduce speed to medium; very slowly add sugar. Add vanilla extract; increase speed to high and beat 2 minutes or until stiff peaks form. Using 2 large spoons, drop 6 (heaping 1/2-cup) mounds aquafaba mixture 2 inches apart on prepared pan; smooth tops and make well in center of each with back of spoon. Bake pavlovas 2 hours 30 minutes or until crisp and dry; cool completely on pan on wire rack.
2.In medium bowl, gently toss strawberries, blueberries, preserves and raspberries; cover and refrigerate at least 1 hour or up to overnight. Makes about 1-1/4 cups.
3.Serve pavlovas topped with berry mixture and whipped cream.
Approximate nutritional values per serving (1 pavlova):
147 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 1mg Sodium,
35g Carbohydrates, 1g Fiber, 34g Sugars, 31g Added Sugars, 0g Protein
Smart Swaps:
Aquafaba, the liquid from canned chickpeas, serves as a plant-based substitute for egg whites. It whips into meringues, mousses or vegan mayo and is low-waste, allergy-friendly and perfect for creating light, egg-free desserts.
