Dukan pavlova without egg yolks or tolerated
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Egg White--All Whites 100% liquid egg whites 1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) 4 serving Stevia in the Raw 100 grams Milk, nonfat (skim milk) 3 oz Fage Total 0% Fat Free Plain Greek Yogurt 1 serving Shoney's Gelatin - 1/4 cup (70 grams) 6 serving liquid stevia (5 drops) (by LIVINGBYGRACE) 1 serving Lemon, fresh squeezed, juice of one whole lemon
Beat egg whites , add vinegar and sweetener. Beat in a stiff meringue. (add aroma of choice). Line an 8 inch pie pan with parchment paper. Bake at preheated oven at 150 for 90 min. Allow to cool.
Heat the milk. Dissolve the gelatin inside. Add the yogurt, lemon juice and liquid stevia and mix very well. Allow to cool for 10 min. Refrigerate for 30 min then mix again. Spread it on pie crust. Allow to cool until the cream firms up (4 hours). Enjoy cool
Serving Size: 1 8 inch pie
Heat the milk. Dissolve the gelatin inside. Add the yogurt, lemon juice and liquid stevia and mix very well. Allow to cool for 10 min. Refrigerate for 30 min then mix again. Spread it on pie crust. Allow to cool until the cream firms up (4 hours). Enjoy cool
Serving Size: 1 8 inch pie
Nutritional Info Amount Per Serving
- Calories: 94.7
- Total Fat: 0.0 g
- Cholesterol: 0.5 mg
- Sodium: 222.4 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.1 g
- Protein: 15.3 g
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