My peach-blueberry pavlova recipe was inspired by some surprising statistics I read recently. First of all, blueberries have surpassed the juicy Georgia peach as the state’s number one cash crop for fruit.
Not really all that surprising, given the recent surge in the blueberry’s popularity. Food research has proven the power-fullness of the little antioxidant-loaded berries, and the stores all take advantage of the demand for them by raising prices.
The next surprising fact, to me anyway, is that canned peaches are higher in vitamin C, folic acid and antioxidants than fresh ones. This is according to a new study in the Journal of Science and Food and Agriculture. Apparently, the intense heat used in the canning process opens the peach’s tough cell walls, freeing up more nutrients for the body to easily absorb.
Peach & Blueberry Pavlova Parfait
A Pavlova parfait is light, airy and fruity. It is inspired by Pavlova, a meringue-based dessert. Cream cheese and fat-free yogurt are whipped together with a little sugar added. Crushed meringue cookies are sprinkled in between the layers of fruit and the yogurt cream cheese mixture. Top the dessert with a meringue cookie or two. Yummy!
This delicious dessert is low fat, low sugar and packed with healthy antioxidants.
What is Pavlova
Pavlova is a dessert that was created to honor the Russian ballet dancer Anna Pavlova. The meringue-based dessert is light and airy inside and has a crisp crust on the outside.
It is believed that the dessert was created either during or just after Miss Pavlova’s Australian and New Zealand tours in the 1920s.
Over the years, the dessert grew in popularity. The two countries argue over where the dessert actually was created. Formal research has indicated New Zealand to be the source, but it is an important part of each country’s cuisine.
How to Make Peach & Blueberry Pavlova Parfaits
- 2 Cup Vanilla yogurt, Fat-free
- 3/4 Cup Cream cheese, Low fat
- 2 Cups Canned peaches, In light syrup,drained
- 1 Cup Blueberries, Fresh
- 3 TSPS Cup Sugar, Divided
- Combine drained peaches with blueberries. Set aside. Meanwhile, chill the parfait glasses in the freezer
- Crush one dozen meringue cookies into crumbs.
- Soften cream cheese at room temperature
- Beat in softened cream cheese in medium bowl with the sugar on high speed for 2 minutes
- Fold in the yogurt. Blend well.
- Spoon 2 TBSP of cheese-yogurt mixture into each of 6 chilled parfait glasses.
- Top with about 1/4 cup fruit mixture. Add 2 TBSP of crushed meringue cookies.
- Repeat layers once and top with one or two whole cookies. Cover with plastic wrap. Chill until ready to serve.
Starting with yogurt-cream cheese mixture, layer yogurt, fruit and cookie crumbs.
Making the Meringue Cookie
I tried to find them at the bakery, but there were none. So I made my own. They’re easy to make. Just beat two egg whites at room temp until frothy. Add 1/4 teaspoon cream of tartar and beat until fluffy. Add 2/3 cup superfine sugar a little at a time and beat. It is ready when no sugar grains can be felt between your fingers. Bake at 200 degrees for about 1 and1/2 hours. Cool for several hours in a warm oven.