So many of us don’t pay attention to the nasties we shovel into our mouths on a daily basis. Your diet doesn’t just impact your waistline but it also has a massive effect on the way your organs function on a daily basis. The Heart and Stroke Foundation encourages everyone to HaveHeart this summer by getting a blood pressure test done as well as eating a healthy diet and living a healthy lifestyle. But eating healthy doesn’t mean getting rid of all your treats as there are so many great, and delicious alternatives out there to try! Today, the Heart and Stroke Foundation is sharing this deliciously healthy recipe for homemade pavlova with seasonal berries and dark chocolate – try it at home today!
Recipe by Heleen Meyer from Cooking from the Heart 2 with Pharma Dynamics
Serves 6 to 8 portions
4 egg whites
2/3 cup of caster sugar
2/3 cup of fat-free, plain yoghurt
1 teaspoon of honey
1-2 cups of diced seasonal fruit or berries
45g of dark chocolate, roughly grated
Preheat oven to 120°C
Draw a 20cm circle on non-stick baking paper and place pencil-side down on a baking tray.
Use the electric beater to beat the egg whites in a large bowl until soft peaks form.
Add the sugar (one tablespoon at a time), beat until sugar is dissolved.
Spoon meringue onto the baking paper. Use a spoon to create an indent on top of the pavlova. This will form a nest for the filling.
Bake on the bottom shelve for 1 hour. Then turn oven off and leave in oven to cool for 3 hours.
Mix the fat-free plain yogurt with the honey and spoon into centre of the pavlova. Top with the diced seasonal fruit or berries and add grated dark chocolate as a garnish.
For more information, visit the Heart and Stroke Foundation website.