Fruit cocktail pavlova with Chantilly cream

Fruit cocktail pavlova with Chantilly cream
  • Gluten-free
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Dessert
  • Special occasion
  • 3 hours or less
Download recipe card

A light dessert, which can be enjoyed as a special treat when following a low potassium and low phosphate diet.


4 individual meringue nests

400g tin fruit cocktail in juice

1 stick of lemon grass

1 star anise

100g red seedless grapes

150ml double cream

½ tablespoon sugar

1 teaspoon vanilla extract

1 lime (optional to serve)


  1. Step 1

    Drain the fruit from the tin and put into a saucepan. Keep the juice to one side for later. Bruise the lemon grass to release the flavour using a rolling pin. Add with the star anise and bring to the boil. Once boiled, turn off the heat and leave to cool.

  2. Step 2

    Once cool, add the juice and grapes to the fruit. Cover and leave to stand for 1-2 hours allowing the flavours to infuse. Remove the lemon grass and star anise.

  3. Step 3

    Prepare the Chantilly cream by adding the cream, vanilla extract and sugar to a large bowl. Whisk them to form soft peaks using an electric whisk or hand whisk.

  4. Step 4

    Fill each nest with an equal amount of Chantilly cream and top with the fruit mixture. Grate some lime zest over the cream and serve.

Food facts

The meringue and fruit are the main sources of carbohydrate in this recipe and the value has been provided for those who have been trained in insulin adjustment.

Although the juice from the tinned fruit and the grapes are high potassium foods, by following the serving sizes provided in this recipe, this dish is low in both potassium and phosphate.

Egg whites and cream are relatively low in phosphate but if you have been prescribed a phosphate binder ensure you take them with this dish.

This is a low protein dish and is therefore suitable for those following a low protein diet.

There is only a small amount of added sugar in the recipe, but all meringues are high in sugar and cream makes is quite high in fat. If you want to reduce the amount of sugar or fat you eat, consider leaving out the meringue and just have the fruit with cream. Alternatively, use half-fat crème fraiche, plain low-fat yoghurt, or soya yoghurt in place of the cream and just stir all together, no whipping required. You can omit the sugar from the cream depending on taste.

This is a relatively inexpensive recipe however, to reduce the cost further you may want to omit the star anise, lemongrass stick and lime. If so, omit steps 1 to 3, prepare the cream and add the fruit and cream to the meringue nests for a simpler alternative.

Follow the packet instructions for storing the shop brought meringues. Refrigerate any leftover fruit and cream and use within two days.

If you would like to try making your own meringues, check out the meringue with mango and lime cream recipe for instructions.