Hazelnut Mocha Protein Pavlova

Pavlova is a meringue cake that has a light and delicate crisp crust and a soft sweet center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. 

A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. 

Hazelnut Mocha Protein Pavlova 

Nutrition Facts 
Servings 8 

Amount Per Serving 
Calories 132 
Total Fat 2.8g 
Saturated Fat 1.1g 
Trans Fat 0.0g 
Cholesterol 4mg 
Sodium 150mg 
Total Carbohydrates 4.7g 
Dietary Fiber 1.3g5% 
Sugars 2.6g 
Protein 23.1g 


For the meringue: 
6 egg whites 
1 1/3 cups Splenda Granular 
8 tsp cocoa powder 
1 tbsp instant coffee 
1/4 cup roasted hazelnuts, chopped 

For the filling: 
2 cups Greek Yoghurt   
1/4 cup roasted hazelnuts, chopped 
4 scoops high quality chocolate protein shake mix 
1 tbsp instant coffee 
1/4 cup Splenda Granular (or to taste) 

For the topping: 
Fresh raspberries or strawberries 
Sugar Free Chocolate syrup (optional) 


On parchment paper draw four 9 inch diameter circles and place onto baking trays. 

In a large metal or glass bowl, using an electric mixer, whisk the egg whites and 1/3 of the Splenda until thick and fluffy. 

While whisking at full speed gradually add the rest of the Splenda. When all of the Splenda has been added the mixture should be very thick with a silky texture. 

Gently fold in the cocoa powder and instant coffee. 

Using a large piping bag, start at the centre of the circles and pipe outwards in a spiral motion until you get to the edge of the circle. 

When all 4 circles are piped sprinkle hazelnuts gently over each one and SLOWLY cook the meringue in a very low oven (200 - 225 F) for about 2-2 ½ hours, until crisp. 

For the filling, mix the remaining hazelnuts, chocolate protein shake mix, instant coffee, Splenda and Greek Yogurt together. 

To serve, layer the meringue circles with the chocolate, coffee, nut and yogurt mixture then garnish with fresh berries.  Optionally, drizzle the top and sides with sugar free chocolate syrup. 

Cook's Notes:  Don't try to whip egg whites in a plastic bowl.  The plastic absorbs oils from previous uses and won't allow the whipped mixture to reach its full potential. 
Try finely chopping your favorite protein bar into the filling for added texture/flavor. 
For individual servings, try piping meringue into 3 or 4 inch circles.

A Hazelnut Spread for You

Hershey's and Jif have finally caught on to the worldwide food craze that is Nutella, the chocolate hazelnut spread I miss so terribly.  Nutella is good on EVERYTHING, strawberries and celery - it transports plain old white toast into a heavenly dimension....  There is also as much sugar in what you would use to cover a slice of toast as there is in 5 Oreas!

What to do?  What to do?!?  When the world will not supply - do it yourself!

Toasted, peeled hazelnuts and some cocoa powder supply a nice balance of nut and chocolate flavor, while a food processor and some oil was all I needed to bring the two together. Mix in some sweetener, vanilla, and salt for depth, and you have a rustic, homemade bariatric-friendly version of Nutella.

Makes 1½ cups

2 cups hazelnuts (roasted)
1 cup Splenda Granular
⅓ cup cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt

Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating tray halfway through cooking. Transfer hazelnuts to medium bowl and set aside. When hazelnuts are cool enough to handle, overturn a second medium bowl and place on top of first bowl. Shake vigorously to remove skins.

Transfer peeled hazelnuts to food processor and process to consistency of smooth, loose paste, about 5 minutes, scraping down bowl as needed.

Add Splenda, cocoa powder, oil, vanilla, and salt, and process until fully incorporated and mixture begins to loosen slightly and become glossy, about 2 minutes, scraping down bowl as needed.

Transfer spread to jar with tight-fitting lid. Spread can be stored at room temperature or refrigerated for up to 1 month.

Cook's Notes:

* Walnut or a tasteless vegetable oil can be substituted for the hazelnut oil. DO NOT use olive oil.

*The final spread will have the consistency of almond butter. The texture will stiffen and become more spreadable if kept in the refrigerator.

* If you have a Vitamix or Ninja (or equivalent) blender, you can actually get it as silky smoothe as the Nutella from the grocery, but I like a little texture in mine so i never push it that far.