At Christmas time, you can indulge and still keep the kilos in check! Try these individual pavlovas, free of sugar and gluten, from SweetLife


  • 4 x 50g egg whites

  • Pinch of salt

  • 90g Perfect Sweet® xylitol

  • 1 teaspoon white vinegar

  • 1 teaspoon pure vanilla extract

  • Decoration

  • 300ml whipped cream

  • 4 large fresh strawberries, hulled, halved


  • 1.

    Preheat oven to 150°C/130°C fan-forced. Line baking tray with baking paper.

  • 2.

    Use an electric beater to beat egg whites with salt in a clean bowl until stiff peaks form.

  • 3.

    Gradually beat in Perfect Sweet® xylitol and beat until mixture is glossy. Use a large metal spoon to gently fold in vinegar and vanilla until combined.

  • 4.

    Place an 8cm scone cutter or deep cookie cutter on lined tray. Fill with egg white mixture and smooth the top. Remove cutter and repeat to make 8 pavlovas.

  • 5.

    Bake for 30 minutes. Reduce temperature to 120°C/100°C fan-forced and bake for 40 minutes. Turn oven off and leave pavlovas to cool with door slightly ajar.

  • 6.

    Serve topped with whipped cream and strawberries or berries of your choice.

  • Tip:

  • 1.

    The egg yolks that are left over can be used to make Lemon Curd and this can be used with whipped cream instead of berries to decorate the pavlova.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 70kj
  • Fat Total 2g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 13g
  • Sugar 1g
  • Sodium 78mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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