Little Berry Pavlovas by Olivia Dyer & Bridy Fulvio

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  • 2 egg whites
  • 150 g blueberries
  • ½ cup CSR caster sugar
  • ¾ cup Pura Meadowvale cream
  • 2 teaspoons CSR icing sugar, to dust


  1. Preheat oven to 150°C/130°C fan-forced.
  2. Line two baking trays with non-stick baking paper.
  3. Use an electric beater to whisk the egg whites until soft peaks form.  Add the sugar, 1 tablespoon at a time, until combined. Whisk for 2–3 minutes or until sugar has dissolved and mixture is thick and glossy.
  4. Spoon the mixture onto oven trays, making 6 meringues, each about 8 cm in diameter.
  5. Using the back of a spoon make a well in each meringue. Place trays on separate shelves in the oven and bake for 20 minutes. Swap tray positions and bake for a further 20 minutes.
  6. Beat the cream until soft peaks form. Spoon cream mixture into meringues and top with blueberries. Dust with icing sugar and serve.


Tip: When in season blackberries are also nice to use in this recipe.

Diabetic Friendly: Use low fat vanilla yoghurt instead of cream

Kids & Teens: Substitute cream for low fat fruit or plain yoghurt to reduce the fat content


Nutritional Analysis

Per serve:  fat 10.2 g, saturated fat 6.7 g, protein 1.4 g, carbohydrate 16.3 g, sodium 19 mg, energy 666 kj (159 Cal), Gi high

Low to No AdditivesRecipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

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 Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names