Strawberry pavlovas with Activia Strawberry Yogurt

Pre-heat the oven to 120°C/gas mark ½.
Grease and line 2 baking sheets.
Whisk 2 egg whites until fairly stiff.
Measure out 100g of sugar and add one tablespoon at a time to the egg whites, whisking continuously until the mixture is stiff and glossy.
Dollop 8 equal spoonfuls of the mixture onto the baking sheets, leaving plenty of room between each one.
Make a hollow in the centre of each then bake for 1¾-2 hours.
Remove from the oven and leave to cool. Take 300g of strawberries and 300g of raspberries and set a few aside.
Roughly chop the remaining strawberries and gently mix with the raspberries and 3 pots of Activia Strawberry Yogurt spoons into the meringues.
Chop 80g of unsalted pistachio nuts and decorate each meringue with the remaining berries, a sprig of mint, the chopped pistachios and a dusting of icing sugar.

Activia Recipes