We all love a good Saskatoon berry pie, crisp, or muffin, but what about when you want something different? These Saskatoon Berry Mini Pavlovas are easy, low carb, and they look super impressive!
Because let’s be real, I always want my desserts to look impressive.
This recipe looks complicated but is actually quite simple–a basic pavlova, whipped cream, and a saskatoon berry compote on top. You could use any summer fruit your heart desires, or skip the compote part and just use fresh.
I made this recipe with frozen saskatoon berries, so the compote was 100% necessary.
Here’s some more hardy fruit recipes you’ll love!
Saskatoon Berry Mini Pavlovas
4 Egg whites
1 1/4 cups sugar
1 tsp vanilla
1 tsp lemon juice
2 tsp corn starch
Saskatoon Berry Compote:
2 cups Saskatoon berries
1/2 cup sugar
1/4 cup water
1 tbsp cornstarch
1 tsp lemon juice
Preheat oven to 300 degrees.
Carefully separate egg whites, making sure to get no trace of yolks. Add vanilla, lemon juice, and cornstarch and start beating it in a clean bowl with no trace of oil. As the eggs are thickening up, beat in sugar 1 tablespoon at a time. This is best accomplished with a stand mixer.
Continue beating the mixture until it forms stiff peaks and has a glossy look.
Spoon heaping tablespoons of the mixture in small 2 inch circles on a parchment lined baking sheet. Bake for 30 minutes, or until the mini pavlovas are just starting to get golden brown. Take out of the oven and cool.
To make the Saskatoon berry compote, combine berries, sugar, and lemon juice in a pot and get to boiling. Once it starts to boil, mix the cornstarch and water in a separate bowl and pour in the boiling Saskatoon berry mixture. Stir until thickened and let cool.
Once everything is cool, assemble the dessert. Add whipped cream and then a teaspoon or two of the Saskatoon berry compote. Top with a sprig of mint if you want to be fancy.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.