BANANA & PASSIONFRUIT PAVLOVAS

SERVES: 4 PREP: 25 MINS COOK: 45 MINS (+ 3 HOURS RESTING TIME)

2 large egg whites

75g (3oz) caster sugar

2 level tbsp sweetener granules

½ level tsp cornflour

¼ tsp white wine vinegar

150g (5oz) plain quark

100g (4oz) fat-free natural Greek yogurt 2 ripe and wrinkly passion fruit

2 small bananas, sliced

1. Preheat the oven to 120°C/250°F/Gas Mark ½. Line a baking sheet with baking paper. Using a bowl or cup as a template, mark 4 x 10cm (4in) circles on the paper, spaced well apart, then flip over the paper so that the pencil marks are on the underside.

2. Put the egg whites into a bowl and whisk, using an electric hand whisk, until stiff peaks form. Gradually whisk in the sugar and sweetener to form a stiff, glossy meringue. Whisk in the cornflour and vinegar and spoon into a piping bag.

3. Starting in the centre of each circle on the baking paper, pipe the pavlova mixture in a

spiral to form a flat disc, then pipe 2 lines of meringue around the edge of each disc to form the walls of the nests.

4. Bake for 45 mins, then turn off the oven and leave the nests in the oven for at least 3 hours or overnight.

5. When ready to serve, beat the quark and yogurt in a bowl until smooth. Halve the passion fruit and scoop the pulp into a bowl with a teaspoon.

6. Carefully peel the pavlova nests off the paper, spoon in some of the quark mixture and top with banana slices and passion fruit pulp. Serve straight away before the meringue has a chance to soften.

Per serving: 4 syns, 161 cals, 0g fat, 28g sugar,

0.2g salt