Light Strawberry-Blueberry Pavlova
- Number of Servings: 4
Ingredients
Meringue:Egg whites, 3Lemon juice, 1/2 tsp (or 1/8 tsp cream of tartar)Splenda, 1/4 cupWater, 2 tbspLemon juice, 1/2 tspCornstarch, 2 tspFilling:Whipping Cream, 1/4 cupSplenda, 1 tspStrawberries, 1/2 cupBlueberries, 1/2 cupSauce:Strawberries, 1/2 cupWater, 2 tbspSplenda, 1 1/2 tsp
Meringue:
Whip together egg whites on low speed with first amount of lemon juice until soft peaks form. Set aside.
Combine Splenda, water and second amount of lemon juice in small pot. Heat on medium until liquid reduces slightly and begins to look 'sticky'.
Slowly pour Splenda mixture into egg whites. Add cornstarch and increase speed to medium; whip until stiff peaks form.
On parchment-paper lined baking sheet, spread meringue into a bowl shape (into a disc, then make a well). Place in 225F oven for about 45 minutes or until meringue just begins to colour (you may need to watch carefully, some ovens cook hot). When the meringue begins to colour, DO NOT remove from oven; instead, turn oven OFF, leave oven door ajar and let cool completely before removing.
Filling:
Whip cream until it starts to bulk up. Add in Splenda, whip until stiff. Gently fold in berries.
*NOTE: cream whips up easier if everything is cold -the cream, the bowl and the beaters.
Sauce:
Place all sauce ingredients in small pot on medium heat. Simmer until thickened. Puree and strain through a fine sieve.
Gently place cooled meringue on serving platter. Spoon fruit filling into centre. Drizzle with sauce. Enjoy!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MCLAREN21.
Whip together egg whites on low speed with first amount of lemon juice until soft peaks form. Set aside.
Combine Splenda, water and second amount of lemon juice in small pot. Heat on medium until liquid reduces slightly and begins to look 'sticky'.
Slowly pour Splenda mixture into egg whites. Add cornstarch and increase speed to medium; whip until stiff peaks form.
On parchment-paper lined baking sheet, spread meringue into a bowl shape (into a disc, then make a well). Place in 225F oven for about 45 minutes or until meringue just begins to colour (you may need to watch carefully, some ovens cook hot). When the meringue begins to colour, DO NOT remove from oven; instead, turn oven OFF, leave oven door ajar and let cool completely before removing.
Filling:
Whip cream until it starts to bulk up. Add in Splenda, whip until stiff. Gently fold in berries.
*NOTE: cream whips up easier if everything is cold -the cream, the bowl and the beaters.
Sauce:
Place all sauce ingredients in small pot on medium heat. Simmer until thickened. Puree and strain through a fine sieve.
Gently place cooled meringue on serving platter. Spoon fruit filling into centre. Drizzle with sauce. Enjoy!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MCLAREN21.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 5.7 g
- Cholesterol: 20.4 mg
- Sodium: 48.9 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
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