Recipe Redux Greek Yogurt Pavlova Popsicles

Kitchen Klinic — By on August 21, 2011 at 8:00 pm

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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  • Wendy

    The look on your niece’s face has convinced me to try and make this soon!

    I love eating icecream in winter. In fact the colder it gets the more I crave icecream (Once I bought icecream when it was -12degrees and walked around outside eating it and got strange looks).

    Loving the recipe redux collection and your blog as always.

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  • EA

    Love these Popsicle! My dad gave me a recipe for kiwi pavlova (from New Zealand :-) a while ago that I’ve wanted to make. I love your version w/ Greek Yogurt and berries. My kids would especially love these! Happy ReDux!!

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  • http:/ Liz Marr, MS, RD

    Fun – that sounds so refreshing! Thanks for whipping up a summer dessert in the middle of your winter!

  • gretchen

    emma, this looks easy and delicious! your sweet little niece’s face says it all…

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  • Meal Makeover Mom Ja

    I remember eating pavlova while traveling in New Zealand in the early 1990s. So yummy… what a great idea to incorporate into a popsicle! Look forward to making these.

  • Meal Makeover Mom Janice

    oops, it’s Janice, not Ja!

  • Nerida

    Another great Aussie yogurt is Barambah. Especially the Bush Honey flavour. All it contains is Certified Organic Unhomogenised Milk, Certified Organic Non-Fat Milk Solids, Certified Organic Honey, Live Cultures.

    It’s delicious!

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  • Nicole @WholeHealthRD

    I loved learning about Pavlova and Eton Mess! Looks great Emma!

  • Alex

    Yum! These look awesome. I’ve never had Pavlova before, thanks for the ‘lesson’ :)

  • serena

    Emma, what fun I had remembering the fabulous pavlova I enjoyed the 6 months I spent in your beautiful country. I’m so inspired. We’re having guests tomorrow…Blueberries and peaches are in season here. Is it weird to put that fruit combo on pavlova?

  • Emily

    pavlova is my favourite dessert and this a great twist on a classic! must buy some popsicle moulds….

  • Emma Stirling

    So great to hear that our US friends have tried “pav”. Yes, yes Serena most fruit works….I’ll never forget my mums Aussie friend who lived in Canada calling to say the local grocer chucked out all the imported passionfruit because they went purple and crinkly! But that means they are super ripe.

    Agree Nerida that is a stunning yogurt too.


    Wow! Looks like a really fancy idea for a popsicle Yum!

  • Regan

    I remember my first Pavlova experience… thinking how simple, but yet complex, sophisticated & delicious. And to put it in a popsicle… well that’s just genius!

  • Carlene

    My Grandma just made a Pavlova with summer berries and it was AMAZING! I love that you put it in popsicle form.

  • melanie w

    Thos epavlova popsicles sound devine looks like an easy recipe too might have to get the kids in on making them this weekend.Am loving the sound of that cookbook too.

  • Paige Matthews

    I love cold desserts too no matter what season it is! It seems pretty challenging to make one of these Pavlova but it looks fun to make especially with all the fruits! You’re truly gifted — making everything delicious while still keeping in mind the health benefits these food could give. If I have these, I’ll never be guilty! :D

  • Britney R.

    My Australian boss used to talk about pavlovas with passion fruit that would make my mouth water–but as an American, I’ve never had one! It sounds delicious!

  • Kara

    Yum! I’ve never tried pavlova before but am now intrigued to! That fruit in the popsicle looks awesome too!

  • kat

    love the popsicle! what a lovely giveaway

  • The Sauceress

    For a lovely complementary dessert to the Pav, here is an idea which uses the egg yolks.

    Make a standard zabaglione with Marsala by beating the egg yolks and wine in a bowl over simmering water, and when it is thick remove it from the heat, allow to cool to tepid and then carefully fold in a cupful of whipped cream, then freeze.

    It can be frozen in popsicle form or in a block. The texture is that of a semi-freddo, and you can eat it alongside the Pav. Fantastic!

  • Sandy

    What a great site. Just found it and subscribed. Wonderful to see such a good home-grown site. Well done.

  • Emma Stirling

    A huge congrats to Kat the lucky random winner of our cookbook giveaway. Happy reading and cooking! Thanks for all the comments. We’ll have another hot new book next month.

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