Pavlova with Strawberries and Kiwi

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Pavlova with Strawberries and Kiwi

Prep Time: 30 minutes

Total Time: 1 hour plus cooling time

Although sources dispute whether this dessert originated in Australia or New Zealand, pavlova was named for the famous Russian ballerina, Anna Pavlova. Rather than using calorie-rich, heavy whipping cream for our pavlova, we created a simple cream topping of reduced-fat cream cheese, fat-free Greek yogurt, powdered sugar, and a splash of vanilla. This topping can also be made a couple of days in advance and stored in the refrigerator.

Photo credit: Kathleen Galligan 


  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon white vinegar
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 ounces (4 tablespoons) reduced-fat cream cheese, softened
  • 1 1/2 cups plain, nonfat Greek yogurt
  • 1/2 cup powdered sugar
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups diced kiwi


Preheat oven to 300 degrees. Line a large cookie sheet with parchment paper; set aside. In a large bowl using an electric mixer, beat egg whites until soft peaks form. Combine granulated sugar and cornstarch and gradually add to egg whites, one tablespoon at a time. Beat until stiff peaks form, about 6 to 8 minutes, scraping down mixing bowl half way through beating time. Add vinegar and 1/2 teaspoon vanilla and beat to combine. Drop batter by the spoonful, 1-inch apart, onto parchment paper, yielding 12 equal portions. Bake approximately 30 minutes or until firm and dry to the touch (inside of meringue will be soft). Remove from oven and cool on a wire rack for 1 hour or until completely cooled. To prepare cream topping, in a medium-sized bowl cream together cream cheese and yogurt until smooth. Add powdered sugar and remaining teaspoon vanilla and beat until smooth. In a separate bowl, gently toss together strawberries and kiwi. To serve dessert, top each Pavlova with about 2 1/2 tablespoons cream topping and about 1/4 cup strawberry-kiwi mixture.

Yield: 12 servings

Nutritional Info

  • Calories = 106
  • Fat = 1 gm
  • Saturated fat = 1gm
  • Trans fat = 0 gm
  • Cholesterol = 5 mg
  • Protein = 4 gm
  • Sodium = 36 mg
  • Carbohydrate = 20 gm
  • Fiber = 1 gm
  • Calcium = 48 mg
  • Calories from fat = 8%

Food exchanges: 1 starch, 1/2 fruit