Strawberry Pistachio Pavlova

Strawberry Pistachio Pavlova
Stephanie Lang, MS, RDN, CDN
Total Time: 110 min
Prep Time: 20 min
Cook Time: 90 min
Servings: 8

Nutrition Highlights (per serving)

202 calories
13g fat
19g carbs
3g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 202
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 42mg 14%
Sodium 56mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 17g  
Includes 13g Added Sugars 26%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 58mg 4%
Iron 0mg 0%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Pavlova consists of a meringue topped with whipped cream and fruit. Part of the cream in this recipe is replaced with low fat yogurt, which adds a nice tang and helps reduce excess fat and calories.

The cream is topped with a brightly colored strawberry sauce, made by cooking vitamin C-rich strawberries with a touch of maple syrup. Vitamin C plays a role in growth and repair of tissue in the body by helping the body make collagen. It is also involved in wound healing, repairing, and maintaining bones and teeth, and it acts as an antioxidant, blocking some of the damage caused by free radicals. One cup of strawberries contains about 85 milligrams of vitamin C, which already meets the daily recommended amount for adults (75-90 mg/day).

The red strawberries pair beautifully with bright green pistachio nuts, which offer a nice texture crunch and a good source of protein, fiber, and healthy fats.


  • 1/2 cup granulated sugar
  • 1.25 teaspoons cornstarch
  • 2 large egg whites
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/3 cup plain low-fat yogurt
  • 1 cup fresh or frozen strawberries, sliced in half
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1/4 cup pistachios, toasted


  1. Preheat oven to 275F. Line a baking sheet with parchment paper.

  2. Sift the sugar and cornstarch into a small bowl.

  3. In an electric mixer on low speed, mix the egg whites and salt for 1 to 2 minutes, or until frothy.

  4. Bump up the speed to medium high, gently adding the sugar and cornstarch mixture. Once the meringue is glossy and forming soft peaks (could be 5 to 10 minutes), finish on high speed and add the vanilla extract.

  5. Spoon the merinuge onto the parchment lined baking sheet so it forms a 1/4 to 1/2 inch thick layer, making the edges slightly thicker than the center.

  6. Bake for 80 to 90 minutes, until just beige-pink but not toasted. Turn off the heat and crack the oven door open (this prevents cracking in the meringue). Let the meringue cool to room temperature and remove.

  7. To make the filling: whip the cream and yogurt until soft peaks form. Spoon the whipped yogurt-cream over the meringue just before serving.

  8. To make the berry sauce: warm the halved strawberries, maple syrup and water in a small saucepan until just warm (no longer frozen if using frozen strawberries) and the berries have released some of their juices, about 3 to 5 minutes.

  9. Spoon the strawberry sauce over the whipped cream and sprinkle with toasted pistachio nuts.

Ingredient Variations and Substitutions

During the summertime when fresh berries are in peak season and taste sweet all on their own, simply stir a mix of fresh berries into the whipped cream and top with even more berries (no need for a cooked sauce).

Add extra seasonings to the whipped cream, like orange or lemon zest, a few drops of almond extract or rose water, or a pinch or two of cardamom spice to enhance the flavor and complement the fruit.

Cooking and Serving Tips

Make the whipped yogurt-cream filling and the berry sauce while the meringue is baking. You can also bake the meringue a day or two ahead of time and keep it well-wrapped on the counter. Add the filling, sauce and toppings just before serving.

Want to eat your dessert for breakfast? Instead of the whipped yogurt-cream, mix 1 1/2 cups of low fat Greek style yogurt with 1 tablespoon maple syrup and spoon atop the meringue. This will reduce the fat content and bump up the protein in the recipe. Top with fresh berries and use granola instead of the pistachios.

For cute individually sized desserts, make 8 mini meringues instead of one large meringue. Minis only need to cook for 45 to 60 minutes.

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