90 g, (9x10g mini nests) petite pavlova variety
Reduced-fat vanilla yoghurt, added sugar
⅓ cup(s), (85g)
½ small, cut into 5mm pieces
½ medium, cut into 5mm pieces
2 individual, cut into 5mm pieces
1 medium, pulp
- Arrange pavlovas on a serving platter. Divide yoghurt among pavlovas.
- Gently combine banana, kiwifruit, strawberry and half the passionfruit pulp in a small bowl. Divide among pavlovas. Top with remaining passionfruit pulp.