Ingredients


For the meringue

4 egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

For the topping

600g blueberries

2 tbsp icing sugar

350ml lactose free double or whipping cream


Serves - 4






Method


Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy.

Whisk in the vinegar, cornflour and vanilla.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, mix half the blueberries with the icing sugar.

Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.

Whip the lactose free cream with the remaining icing sugar and spread it over the meringue.

Put the remaining fruit on the cream and finally pour the sauce over the whole lot


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry pavlova
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