There’s no need to deny your­self the plea­sure of a sum­mer pav. - - ADVERTISEMENT -

we have pavlova ev­ery Christ­mas in my house. It’s hard to make it com­pletely sugar-free (I’ve tried many and they can be truly ter­ri­ble) but I’ve cut the sugar back from a tra­di­tional pav recipe in this one. You’ll still get a per­fect tex­ture and proper pavlova flavour, but with less sugar. You can also switch in some gran­u­lated ste­via if you like, but I pre­fer the straight nat­u­ral op­tion. The raw ca­cao gives it a de­li­cious choco­latey twist – sprin­kle over some ex­tra, if you want an ad­di­tional an­tiox­i­dant boost. I’ve also added yo­ghurt to the cream to cut the rich­ness – try to source one with pro­bi­otics for a gut health boost. A range of colour­ful berries add colour and are a great source of nu­tri­ents and an­tiox­i­dants.

cream choc twist

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