Pavlova Wreath with Decedent Sauces

Serves: 8
Prep time: 10 minutes
Cooking Time: 5 minutes

• 5 egg yolk (100 grams)
• 1 tbsp honey (20 mls)
• 1 lemon, juiced (100 grams)
• 1 tbsp reduced-fat ricotta cheese (20 grams)
• 2 passionfruit (80 grams)
• 1 & 2/3 cups frozen strawberries (250 grams)
• 1 & 1/2 tbsp chia seeds (24 grams)
• 1 tbsp Natvia (16 grams)
• 1 cup reduced-fat Greek natural yoghurt (250 grams)
• 1 box Meringue Kisses
• 1 mango, chopped (200 grams)
• 1/2 punnet fresh or frozen raspberries (120 grams)
• 1/2 punnet blueberries, fresh or frozen (120 grams)
• 2 Kiwi fruit, peeled & sliced (140 grams)
• 1 tbsp icing sugar, for dusting (10 grams)
• 1/2 cup natvia salted caramel topping (125 grams)

To make the passionfruit curd:

1. Add 5 egg yolks only, 1 tbsp honey and the juice of 1 lemon to a saucepan whisk together over low heat, stirring constantly for 2-3 minutes until the mixture thickens, if you stop stirring or heat too fast you may end up curdling the eggs.
2. Once curd is thick and creamy add passionfruit and ricotta and stir through to combine.
3. Cover with cling wrap and allow to cool.

To make the jam:

1. Place frozen strawberries and Natvia in a small saucepan and stir over a low heat until the berries have softened.
2. Puree or mash lightly, until just a few small lumps remain thoroughly stir in chia seeds in four lots so that they don’t clump together.
3. Pour into a jar or container.

To assemble:

1. Spread about ⅓ of the greek yoghurt onto a serving platter in a circle/wreath shape.
2. Arrange meringue kisses, dollops of remaining greek yoghurt and prepared fruit around the yoghurt wreath.
3. Dust with icing sugar and serve with trio of dipping sauces

Per Serve:
Energy: 804 kJ / 193 cals
Protein: 6g
Fibre: 5.4g
Total Fat: 5.2g
Carbohydrates: 27.6g
Saturated Fat: 1.8g
Total Sugar: 26.3g

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