2 large egg whites

1 tsp cornstarch

1 tsp raspberry vinegar

3 ½ oz light brown sugar twin crushed free of lumps

2 tsp red currant jelly

2 tsp unsweetened orange juice

¾ cup low fat unsweetened yogurt

6 oz raspberries, thawed if frozen

(rose-scented geranium leaves, to decorate, optional)

Preheat oven to 300 degrees.

Line a large cookie sheet with baking parchment.

In a large, pre-chilled bowl, whisk the egg whites until very stiff and dry.

Fold in the cornstarch and vinegar.  Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.  Divide the mixture into four and spoon onto the cookie sheet, spaced well apart.  Smooth each into a round, about 4 inches across, and bake in the oven for 40-45 minutes until lightly browned and crisp.  Leave to cool on the cookie sheet.  Place the red currant jelly and orange juice in a small sauce pan and heat, stirring, until the jelly has melted.  Cool for 10 minutes.  Meanwhile, using a spatula, carefully remove each pavlova from the baking parchment and transfer to a serving plate.  Top with unsweetened yogurt and raspberries.  Smooth on the red currant jelly mixture to glaze.  Decorate and serve.