Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour (in the oven)
Total Time: ~2 hours 35 minutes

Overview

This Low-Fat Christmas Pavlova is a lighter twist on the classic festive dessert—crispy on the outside, marshmallow-soft inside, and topped with a refreshing mix of yoghurt, seasonal fruits, and a hint of natural sweetness. Traditional pavlova recipes rely heavily on full-fat cream, but this version uses Greek yoghurt, folded with a touch of vanilla and honey to create a silky, low-fat topping that still feels indulgent.

The meringue base is naturally low in fat since egg whites contain no fat at all, making pavlova an excellent show-stopping Christmas dessert that won’t overpower your festive dinner. With bright berries, kiwi, pomegranate, and citrus zest, it brings colour, nutrients, and balance—perfect for health-conscious guests or anyone wanting a guilt-free sweet treat.

This recipe is simple, elegant, and festive, delivering all the magic of Christmas without the heaviness.

Ingredients

For the Meringue

4 large egg whites (120 g)
200 g caster sugar
1 tsp white vinegar (5 ml)
2 tsp cornflour (6 g)
1 tsp vanilla extract (5 ml)

For the Low-Fat Topping

350 g low-fat Greek yoghurt
1 tbsp honey (15 g)
1 tsp vanilla extract (5 ml)

For the Christmas Fruit Topping

150 g fresh strawberries, sliced
125 g blueberries
100 g raspberries
2 kiwi fruit, peeled and sliced (150 g)
80 g pomegranate seeds
1 orange (segment cut)
A drizzle of honey (optional)

Instructions

1. Preheat the oven

Preheat your oven to 120°C (fan) or 130°C (conventional).
Line a baking tray with parchment paper and draw a 20 cm circle using a bowl or plate as a guideline.

2. Make the meringue

Place the egg whites into a clean, dry mixing bowl. Using an electric mixer, whisk at medium speed until soft peaks form. This usually takes 2–3 minutes.

Gradually add the caster sugar, 1 tablespoon at a time, whisking continuously on high speed. Do not rush this step—the slow addition helps dissolve the sugar and creates a glossy, stable meringue. Whisk until the mixture is thick, shiny, and forms stiff peaks that hold their shape.

Add the vinegar, cornflour, and vanilla extract. Gently fold with a spatula until just combined. These ingredients help the pavlova stay marshmallow-soft inside while maintaining a crisp exterior.

3. Shape the pavlova

Spoon the meringue onto your prepared tray, staying within the 20 cm circle. Shape it into a round dome, smoothing the sides and creating a slight indent in the centre to hold the topping later.

A few decorative swirls on the outside give the pavlova its traditional festive look.

4. Bake the meringue

Place the pavlova in the oven and bake for 1 hour 15 minutes.
Do not open the oven door during baking.

When the timer finishes, turn off the oven and leave the pavlova inside to cool for at least 1 hour. This prevents cracking and helps the shell dry perfectly.

5. Prepare the low-fat topping

In a medium bowl, combine:
350 g low-fat Greek yoghurt
15 g honey
5 ml vanilla extract

Stir until smooth and creamy. Taste and adjust with a little extra honey if you prefer it sweeter.

This topping is high in protein, low in fat, and refreshing—perfect with the crisp sweetness of the meringue.

6. Assemble the pavlova

Once the pavlova is fully cooled, gently transfer it to a serving plate.
Spoon the yoghurt mixture into the centre. Top with strawberries, blueberries, raspberries, kiwi slices, orange (segment cut) and pomegranate seeds. A tiny drizzle of honey for extra shine(optional).
The colourful fruit makes this dessert look beautifully festive and adds vitamins, antioxidants, and natural sweetness.

Serving Suggestions

Serve immediately once topped to maintain crispness.
If preparing ahead, store the meringue and topping separately and assemble just before serving.
Leftovers should be eaten within 24 hours.

Health Benefits

Low fat: made with yoghurt instead of cream
High protein: Greek yoghurt + egg whites
Rich in antioxidants: berries, pomegranate, kiwi
Lower sugar option: honey used sparingly
Light on calories compared to traditional pavlova

This dessert proves that festive treats can be both delicious and nourishing.