Recipe Redux Greek Yogurt Pavlova Popsicles

We kick off month 3 of the Recipe Redux, the first recipe challenge by registered dietitians, with the theme of frozen desserts.  Now I don’t mind one little bit that we are still in the colds of winter, while my colleagues in the USA sweat it out in Summer.  You see I love a cold dessert all year round, especially ice-cream.  I have fond memories of living in Pittsburgh as a twelve year old and rugging up to go eat ice-cream at Baskin and Robbins, as we drove through the sub zero ice and snow.  Even though I’d love to give you the scoop on ice-cream, it would be downright unpatriotic of me not to share the Aussie icon, pavlova.  This time with a twist, on a popsicle stick.

Pretty Pavlova

Australia and New Zealand still argue about who first invented the meringue based dessert topped with whipped cream and fresh fruit.  But there is consensus that it was created in honour of Russian ballerina Anna Pavlova who visited our shores in the 1920’s.   Affectionately dubbed “the pav” it’s become part of our traditional fare and rolled out at every BBQ and Christmas party since, commonly topped with passionfruit and strawberries.  Making a meringue is fairly easily.  Making a pavlova base where the outside stands crisp and crunchy and the inside is marshmallowy, is an art.  My Aunty Val was our family’s pav queen and would adjust her technique according to the weather on the day! Here’s a traditional recipe for Pavlova by Chef Pete Evans courtesy of one of our Scoop Supporters Ocean Spray.  To lighten up the fat and kilojoules in whipped cream, I usually switch to a creamy yogurt topping.

Greek Yogurt Pavlova Popsicles

Step 1: Make the meringues

2 egg whites (at room temperature)

120g castor or extra fine sugar

1/4 teaspoon pure vanilla

Preheat oven to 150 degrees C.  Beat egg whites until stiff peaks form, then add sugar gradually, plus vanilla, beating as you go.  Place spoonfuls of mixture on a baking tray lined with paper and bake for around 45minutes. Miss 9 did these steps all by herself.  You can get fancy with meringues and flavour and colour, from brewed coffee to orange blossom water as well as use a piping bag to get uniform shapes.

 Step 2: Assemble your popsicles

Vanilla or fruit flavoured Greek or quality yogurt*

Fresh or frozen berries


Popsicle molds and wooden sticks

To get beautiful striped popsicle layers it’s best to parfreeze each layer as you go, but we just carefully popped in yogurt, then a layer of broken meringue pieces, then berries and finished off with more yogurt. Carefully nestle in your popsicle stick and freeze overnight.

*My favourite Aussie yogurts are Jalna and Five:Am, but in the USA, it’s Chobani Greek all the way.  For daily eating I recommend a reduced fat product for the whole family from two years of age, but a full fat yogurt will make a creamier popsicle treat.

Step 3: Make Eton Mess

Leftover ingredients

Mint sprig

If you really can’t stand waiting for the popsicles to freeze, place the leftover broken meringue pieces, fruit and yogurt in a glass dessert bowl or individual glasses.   Garnish with fresh mint or add slivered, toasted almonds. Voila, you have the old English favourite Eton Mess.

Step 4: Lick it up

Carefully run the bottom of your mold under warm running water, just enough to dislodge.   And the proof is in the posicle. My niece, Miss 4’s face says it all.

Homemade popsicles make a perfect after school snack and help kids clock up their 3 dairy a day.

Popsicles are going upmarket with exotic grown up ingredients too and I loved seeing the dedicated popsicle bars in NYC last year.    I’m going to soak berries in Cointreau first and serve an adult only version of this recipe in wine glasses this summer.

Make sure you check out my other Redux recipes: Month 1 – Char siu BBQ Pork and  Month 2 – Tangelo-ade.   Plus the fabulous sounding roundup of frozen desserts this month.  More popsicles and loads of chia again:

Frozen dessert Recipe Redux Roundup:

Cherie Schetselaar – Grain Crazy    Blackberry Lemon Almond Torte Emma Cutfield-The Hearty Heart    Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert Carlene Helble- Carlene’s Figments    Peanut Butter Banana ‘Ice Cream’ Sandwich    Janel Funk – Eat Well with Janel    Peanut Butter and Jelly Ice Cream    Kat Lynch – Eating The Week    Coconut Chia-Seed Fruit Pops    Dr Barb, Nutrition Budgeteer    Simply Fruit Mango-Pineapple Sorbet Rebecca Scritchfield – MeFirst    5-minute Frozen Peach Pie gretchen – kumquat    chocolate “ice cream” bars    Emily Greenfield – The Nutriscientist    Honey and strawberry semifreddo Liz Marr – Liz On Food    Peach Lavender Ice Cream Elizabeth Jarrard- Don’t (White) Sugar-Coat It    Adult Popsicles: Frozen Boozy Treats Regan – The Professional Palate    Frozen Samoa Pie    Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen    Healthy Blueberry and Mango Snow Cones Jessica Fishman Levinson – Nutritioulicious Watermelon Sorbet    Alexandra Caspero- Delicious Knowledge     Mango & Coconut Popsicles     Karman Meyer- Nutrition Adventures    Coconut Ice Cream with Strawberry Puree    Yuri – Chef Pandita    Acerola Chia Lime Popsicles Kristen Bourque- Swanky Dietitian    Peanut Butter Coffee Popsicles    EA Stewart-The Spicy RD    Luscious Lemonade Pie Danielle Omar – Food Confidence RD  Banana Soft Serve    Katie Caputo- East Meats West    Auntie Rosie’s Ice Cream Pie Alysa Bajenaru – Inspired RD    Coffee Granita    Kara Lydon – Peace, Love, and Food    Peanut Butter Banana “Ice Cream” With Dark Chocolate    Serena Ball- Teaspoon of Spice    Splendid Key Lime Frozen Yogurt    Nicole Ferring Holovach – Whole Health RD    Peaches and Rum Ice Cream Pie    Lisa @ Healthful Sense    Peanut Butter Vanilla Soft Serve    Jackie Mills – Delicious Diabetes Cooking     Summer Fruit Popsicles Audra Losey – Nutrition Know How    Mocha Pops    Kristina LaRue – Love and Zest  Frozen Berry Yogurt

We have another hot new cookbook to giveaway to celebrate the Recipe Redux.  Guy Mirabella’s book Hungry is simply stunning and based on his Scillian heritage and Italian home-style fare.  He cooks at home and at his Shop Ate Café and Store on Melbourne’s Mornington Peninsula. Guy’s background is in design and this shines through the lavish book with liftout food photography spreads that make ME hungry.  To be the lucky winner, drop us a comment below.  Perhaps you have a favourite frozen dessert? Do you love ice-cream in winter like me? We’ll be picking a random winner. Entries open to Australian readers only (it’s heavy on the postage sorry) and comments will be taken up until 5:00pm Friday 26th August EST in Oz. Love to hear your comments below.

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