We’ve substituted stevia for sugar in this classic-style pavlova, giving it a healthy twist without sacrificing flavor. Topped with fresh figs, strawberries, mint and yogurt, this refreshing dessert is perfect for warming weather.

Makes 12 mini pavlovas

Instructions:

1. Preheat oven to 225°F.
2. Using an electric mixer with the whisk attachment, whisk egg whites, forming soft peaks. Add in salt and stevia, and continue to whisk until stiff peaks form.
   
3. Fold in vinegar and cornstarch, just until blended, do not over mix.
   
4. Spoon pavlova mixture into a piping bag (your choice of pastry tip). Pipe onto a parchment lined cookie sheet into 12 mini rounds about ½-inch apart. Make a slight well in the center with the back of a spoon.
   
5. Bake for 1 hour and 15 minutes on the middle rack. Turn oven off and let pavlovas sit in the oven for another 30 minutes.
   
6. While pavlovas are baking, pour red wine and stevia into a medium saucepot and simmer over medium-high heat for 10 minutes or until wine has reduced by half and thickened.
7. Fill pavlovas with yogurt, figs and strawberries, drizzle with wine, and garnish with fresh mint before serving.
   
   

Tip: Do not open the oven while the pavlovas are baking, this will cause some cracks.