Description
These gut-friendly low FODMAP dessert recipes, including Lemon Berry Pavlova and Chocolate Peanut Butter Cookies, are perfect for satisfying your sweet tooth without digestive discomfort.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup lactose-free whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon zest
- 1 cup mixed low FODMAP berries (strawberries, blueberries, raspberries)
- 1 cup smooth natural peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (70% cocoa or higher)
Instructions
- Preheat oven to 275°F (135°C) and prepare baking sheet with parchment paper.
- Beat egg whites to soft peaks, add sugar gradually until stiff and glossy. Fold in vanilla, cornstarch, and vinegar.
- Shape meringue on baking sheet and bake for 1 hour. Turn off oven and let cool inside.
- Whip cream with powdered sugar and fold in lemon zest. Wash and prepare berries.
- Assemble pavlova with whipped cream and berries just before serving.
Notes
These desserts are designed for those with sensitive guts. Use only low FODMAP fruits and high-quality chocolate to ensure comfort and flavor.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1/6 pavlova
- Calories: 245
- Sugar: 29g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg