94 APRIL 2020 WOMANSDAYMAG
FOR THE CREAM
2 cups heavy cream
1 cup Greek yogurt
1 Tbsp confectioners’
sugar(^1) Heat oven to 275°F.
Draw an 8- by 12-in.
rectangle on a large sheet
of parchment paper and
place, line side down,
on a large baking sheet.
(^2) Using an electric mixer,
with the whisk attachment,
beat egg whites and cream
of tartar in a large bowl
on medium until the
consistency of shaving
cream, about 2 minutes.
(^3) Meanwhile, in a medium
bowl, combine granulated
sugar, cornstarch, and
baking powder. Increase
mixer speed to high and
Shown on page 61
PEA PESTO
ACTIVE 10 MIN.
TOTAL 10 MIN.
MAKES ABOUT 2 CUPS
COST PER TBSP 17¢
½ cup walnuts or almonds
1 lemon
1 scallion, coarsely
chopped
¼ cup fresh mint leaves
10 oz frozen peas, thawed
Shown on page 96
PISTACHIO &
RASPBERRY PAVLOVA
ACTIVE 35 MIN.
TOTAL 5 HR. 35 MIN. (INCLUDES
COOLING) ✦ SERVES 12
COST PER SERVING $1.23
FOR THE MERINGUE
6 large egg whites,
at room temp
¼tsp cream of tartar
1½ cups granulated sugar
¾tsp cornstarch
¼tsp baking powder
½tsp pure vanilla extract
1 cup shelled pistachios,
finely chopped, plus
more for serving
Mint leaves, for serving
FOR THE SAUCE
2 Tbsp confectioners’
sugar
2 6-oz containers
fresh raspberries
½cup grated Pecorino
Romano cheese
Kosher salt and pepper
¼cup olive oil
(^1) Heat oven to 400°F.
Spread nuts on a
rimmed baking sheet and
roast until fragrant, 5 to
6 minutes. Transfer to a food
processor and let cool.
(^2) Finely grate zest from
lemon and add it to the
food processor along
with scallion and mint and
pulse until finely chopped.
Add peas, pecorino, and
½ tsp each salt and pepper
and pulse to chop.
(^3) With the motor
running, add oil and
process until smooth.
PER TBSP 40 CAL, 3 G FAT (0.5 G SAT),
1 G PRO, 60 MG SODIUM, 2 G CARB,
1 G FIBER
Shown on page 62
POM-POM BUNNY
Follow manufacturer’s
instructions to make
pom-poms—one large
for body, one small for
head. Trim pom-poms to
shape, leaving ends of
yarn long. Tie pom-poms
together around middle
using yarn, pulling tightly
and double-knotting.
Cut ears from matching
felt and attach to head
with craft glue, pushing
into pom-pom to secure.
Allow to dry. Attach
thin ovals of pink felt in
centers of ears with craft
glue. Attach small beads
for eyes, a felt or paper
triangle for nose, small
slivers of felt for mouth,
and 1⁄2" pom-pom for tail,
Cut flowers and leaves
from tissue paper and
decoupage onto white
or pastel eggs with
decoupage glue such as
Mod Podge ($7, amazon
.com). Flowers can be
cut out freehand or in
“paper snowflake style”
by folding into six or eight
segments and cutting
one petal, then opening.
Shown on page 66
EGG PIÑATAS
(^1) Cover your workspace.
(^2) For each papier-mâché
scraping off excess, then
applying to balloon.
Overlap strips until entire
balloon is covered except
½” to ¾” opening at top.
Allow to dry one hour,
then add second coat,
making sure to cover
entire balloon again. Allow
to dry until completely dry
to touch. Snip knot and
allow balloon to deflate.
(^3) If piñata is to be filled
with candy, then before
the next step, use a box
cutter or craft knife to cut
an opening in the side to
remove deflated balloon
and insert candy. Tape
shut; fringe will conceal
opening once it’s attached.
(^4) For tissue fringe, cut
out a stack of 2”-wide
tissue strips, then fold in
half lengthwise so strips
are 1” folds. Fold a few
times widthwise until
fold is about 6” wide. Use
scissors to cut fringe into
open side of folds. Start
attaching fringe strips
to egg at bottom, using
craft glue to adhere,
spiraling around and up
the egg. Use one solid
color or achieve color-
blocking effect with two
colors. For “cracked”
effect, draw a chevron
zigzag on card stock
and cut on either side to
create a ½”-thick stripe
to glue around center of
egg. Attach two pieces
if needed. Cut strip of
paper about as wide as
hole on top. Poke a hole
with a thumbtack and push
a piece of twine through,
taping on underside of
paper. Push through hole
and hot-glue strip inside
egg opening with twine
coming out top.
MI
KE
G
AR
TE
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