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The humble pavlova has had a 'healthy' makeover just in time for Christmas - and your family will never believe it is completely sugar free. The recipe transforming the Australian favourite is by Liv Kaplan, a nutritionist and 'foodie' who loves developing delicious 'sugar-free' meals. To make the dessert you need erythritol, which is a sweetener made from the starch of fruits like pears and melons. Beat the egg whites in a clean stainless steel bowl using electric beaters or a stand mixer. Beat until soft peaks form about minutes , then slowly pour in the erythritol a spoonful at a time, while the beater is still going.
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