Vanilla Pudding and Fruit Pavlova
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 45.1
- Total Fat: 0.1 g
- Cholesterol: 0.8 mg
- Sodium: 43.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.0 g
- Protein: 2.8 g
View full nutritional breakdown of Vanilla Pudding and Fruit Pavlova calories by ingredient
Introduction
This Pavlova can be topped with either sliced strawberries or fresh raspberries or blueberries - calculate the additional fruit when entering this in your meal plan This Pavlova can be topped with either sliced strawberries or fresh raspberries or blueberries - calculate the additional fruit when entering this in your meal planNumber of Servings: 12
Ingredients
-
4 Egg Whites (from large eggs)
1/4 tsp. Cream of Tartar
1 cup Splenda (48 tsp.)
1 and 1/2 cup scalded skim milk
1/2 cup cold skim milk
1/3 cup Corn Starch
1/4 cup Splenda (12 tsp.)
1 tsp. Vanilla Extract
Directions
Preheat oven to 225 degrees F. Beat egg whites and cream of tartar in a medium bowl with electric beater for 5 minutes on high speed or until soft peaks form. Gradually add Splenda, a tablespoon at a time, beating on high speed until stiff peaks form.
On a baking sheet or large pizza pan covered with parchment paper - spoon the egg white out and spread into a large circle of meringue (about 12 inches). Indent slightly in the center to shape a crust or base to hold the pudding. Bake for an hour and a half and then cool.
In the top of a double boiler saucepan with water boiling in base, add the cornstarch, Splenda and the 1/2 cup of cold milk and stir to make a smooth paste. Add the scalded milk gradually and stir constantly until the mixture begins to boil. Cool slightly and add the vanilla. Allow to cool. When the Pavlova is cool - gently spread the pudding on the top. Then top with sliced fruit of your choice. This makes 12 servings - low calorie, sugar free and delicious.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHC..
On a baking sheet or large pizza pan covered with parchment paper - spoon the egg white out and spread into a large circle of meringue (about 12 inches). Indent slightly in the center to shape a crust or base to hold the pudding. Bake for an hour and a half and then cool.
In the top of a double boiler saucepan with water boiling in base, add the cornstarch, Splenda and the 1/2 cup of cold milk and stir to make a smooth paste. Add the scalded milk gradually and stir constantly until the mixture begins to boil. Cool slightly and add the vanilla. Allow to cool. When the Pavlova is cool - gently spread the pudding on the top. Then top with sliced fruit of your choice. This makes 12 servings - low calorie, sugar free and delicious.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHC..