Light Strawberry-Blueberry Pavlova
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Light Strawberry-Blueberry Pavlova calories by ingredient
Introduction
This pavolva (a sort of fruit-covered meringue cake) is less than 100 per decent-sized serving, but sweet and fruity. So if you're looking for a guilt-free dessert that still satisfies, look no further!*It can also be made with sugar instead of Splenda, but this will change the nutritional info.
Also feel free to swap the berries for whatever your favorite happens to be (blackberries, raspberries, or a mix are all nice). This pavolva (a sort of fruit-covered meringue cake) is less than 100 per decent-sized serving, but sweet and fruity. So if you're looking for a guilt-free dessert that still satisfies, look no further!
*It can also be made with sugar instead of Splenda, but this will change the nutritional info.
Also feel free to swap the berries for whatever your favorite happens to be (blackberries, raspberries, or a mix are all nice).
Number of Servings: 4
Ingredients
-
Meringue:
Egg whites, 3
Lemon juice, 1/2 tsp (or 1/8 tsp cream of tartar)
Splenda, 1/4 cup
Water, 2 tbsp
Lemon juice, 1/2 tsp
Cornstarch, 2 tsp
Filling:
Whipping Cream, 1/4 cup
Splenda, 1 tsp
Strawberries, 1/2 cup
Blueberries, 1/2 cup
Sauce:
Strawberries, 1/2 cup
Water, 2 tbsp
Splenda, 1 1/2 tsp
Directions
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!
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!
Number of Servings: 4
Recipe submitted by SparkPeople user MCLAREN21.