Ah, the humble pavlova. Whether you think its origins come from Australia or New Zealand (it's Australia, by the way) there's no denying it's a staple come Christmas time. But if you've ever tried making one from scratch, you'd know firsthand just how much sugar is hiding inside.
That's why we decided to Nexba-fy this classic recipe and make it totally sugar free! We've added powdered erythritol in place of sugar, which is made from fermenting the sweet, natural starches in fruits like pears and melons. You can usually find it in the baking aisle of your local supermarket and it's the perfect natural sweetener to make your pav sing.
The best part? Nobody will know it's sugar free! Let your friends and family wonder in amazement with this clever take on an Aussie classic.
Image credit: Nexba
It's hard to imagine a pavlova that's actually good for you, but somehow we found a way!
Prep time 15min Cook time 22min Serves 8
2 egg whites
4 ½ tbsp powdered erythritol
1 cup Greek yoghurt, or coconut yoghurt
1 punnet strawberries, sliced
2 peaches sliced
2 tbsp (30ml) Nexba Strawberry Peach Kombucha
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