20 minutes
Prep Time
5 hours, 20 minutes
Cook Time
Number of Servings

What to do:

  1. Preheat the oven to 200 degrees F.
  2. On parchment paper, draw an 8-inch circle or (2) 4-inch circles.
  3. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a glass bowl until frothy.
  4. Gradually beat in ½ cup sugar slowly, 1 Tbsp at a time until soft peaks form.
  5. Spread merengue on parchment lined baking sheet with your parchment paper circle on top.
  6. Fill in the circle with merengue, ¾-inch thick in the center and more around the edges 1½ -inch thick so you’ve created a well in the center.
  7. Bake merengue in oven until firm to touch (about 3 hours).
  8. Turn off oven and let it cool for about 2 hours.
  9. About 30 minutes before serving, toss strawberries, lemon zest, and 1 Tbsp sugar in a bowl  to get the fruit juices running.
  10. Carefully transfer the merengue to a serving platter and fill the well with yogurt.  Top with berries and basil.

**Merengue can be made a day or two ahead of time. Store airtight in a cool, dry place.**

Strawberry and Basil Pavola

By: Melissa Rakvica

Heart Healthy Low Fat Low Sodium Gluten Free Vegetarian

Enjoy this sweet treat with Greek yogurt, and fresh ingredients including strawberries and lemon zest!

Nutrition Facts

What you will need:

  • 3 Large Egg Whites
  • ½ tsp Cornstarch
  • ½ tsp Cream of Tartar
  •  ½ Cup & 1 Tbsp Sugar
  • 4 Cups of fresh Strawberries
  • 1 tsp grated Lemon Zest
  • ¾ Cup 2% Greek Yogurt
  • 1 Tbsp Balsamic Glaze (see Balsamic Chicken Recipe)
  • 3 Basil Leaves (for garnish)

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