Life is short and so are the winter holidays, so there is no need to deny yourself the pleasure of a summer pav with this lower-cal version. It has less sugar, but with the same texture and flavour as the traditional version.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced like the name of the dancer.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time; however, it is also eaten all year round in many Australian and New Zealand homes.
852 kj ENERGY
12g FAT TOTAL
8g SATURATED FAT
For an unusual crunch, lightly fry mint leaves to scatter over your pavlova. Heat oil in a small frying pan over medium heat. Add mint leaves, a few at a time, and cook for 30 seconds or until transparent. Transfer to a plate lined with paper towel to drain.
Thank you November! You brought journeys & trips, bikes & planes, the most excellent cycling events. terrific food and memorable people!
November certainly ZOOMED by; now we round out the year with the ‘most wonderful time of the year!’
Thankfully, all of my shopping for the holidays is complete, having surfed the interweb top to bottom and visited many malls & stores from Europe to the Americas.
This is about what it looked like….
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