Inspired by Taste Magazine January 2014 issue.

I attempted to cook the cover.

This low fat pavlova is so easy to make and would be great on your table for Australia Day.  This recipe is from Taste Magazine and is called the triple choc low-fat pavlova.  It is low fat because the cream has been substituted for low fat ricotta and cream cheese.  Give it try, we thought it tasted delicious and refreshing.

Ingredients

• 4 egg whites at room temperature
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tbs cocoa powder sifted
• 2 x 220g ctn extra light Philadelphia Cream Cheese Spreadable at room temperature
• 200g low fat ricotta
• 1 tsp vanilla extract
• 400g strawberries hulled and sliced
• fresh berries to serve
• 10g dark chocolate finely grated

Low Fat Choc Sauce

• 100g or 1/2 cup firmly packed brown sugar
• 2 tbs cocoa powder
• 3 tbs cornflour
• 1 cup water
• 1 star anise whole

Method

• Preheat the oven to 120 C or 100 C fan forced. Line 2 baking trays with baking paper.  Draw a 20cm circle on each piece of baking paper and turn the paper ink side down.
• Using an electric mixer, beat egg white until peak form.  Gradually add castor sugar, 1 tbs at a time beating until peaks form and mixture is glossy.
• Beat in vinegar.  Sift half the cocoa powder over the mixture and stir with a metal spoon to get a swirled effect.
• Divide the mixture onto the baking trays into a disc shape that you drew earlier.  Use a palette knife to smooth the meringue.  Bake, swapping trays halfway through for 1 hour 40 mins. or until they are crisp and dry.  Turn off the oven. Leave the meringue in the oven with the door closed to cool completely.
• To make the chocolate sauce.  Combing the brown sugar, cocoa powder and cornflour in a saucepan.  Stir in water and star anise until well combined.  Stir over low heat for 5 minutes or until mixture boils and thickens.  Transfer to a bowl. Cover the surface with plastic wrap to prevent a skin forming.  Let cool for 2 hours.
• Using electric beaters beat cream cheese, ricotta and vanilla.  Place in the fridge for 1 hour to cool.
• To assemble, place one meringue disc onto serving plate.  Top with half the cream, then your fruit selection.  Repeat with second meringue, cream and fruit.  Top with chocolate sauce and grated chocolate.  Serve with a little extra sauce.

Here is a print friendly version for you.

Happy Australia Day!