NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 tsp cream of tartar

2 tbsp monk fruit sweetener

1 cup non-fat Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

2 whole kiwis

0.5 cup blueberries

1 tbsp hemp hearts

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.

• 2

  In a large, clean glass bowl, whip the egg whites and cream of tartar using a hand mixer or stand mixer until soft peaks form.

• 3

  Gradually add the monk fruit sweetener one tablespoon at a time while continuing to whip until the whites are stiff, glossy, and hold their shape.

• 4

  Spoon the meringue onto the parchment paper into two large rounds, using a spoon to create a small well in the center of each.

• 5

  Place in the oven and immediately reduce the heat to 250°F (120°C); bake for 45 minutes, then turn off the oven and let the pavlovas cool completely inside with the door slightly ajar.

• 6

  While the pavlova cools, whisk together the Greek yogurt, lemon zest, lemon juice, and vanilla extract in a small bowl until smooth and creamy.

• 7

  Peel the kiwis and slice them into thin rounds.

• 8

  To assemble, fill the center of each cooled pavlova nest with the lemon cream, then layer on the kiwi slices and blueberries.

• 9

  Garnish with a sprinkle of hemp hearts for added texture and serve immediately.