Pavlova
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 89.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.7 g
- Protein: 4.2 g
View full nutritional breakdown of Pavlova calories by ingredient
Introduction
Light merangue crust topped with Nutriwhip and fresh fruit.(Strawberries, Blueberries, Bananas) any fruit you desire Light merangue crust topped with Nutriwhip and fresh fruit.
(Strawberries, Blueberries, Bananas) any fruit you desire
Number of Servings: 4
Ingredients
-
4- large egg whites (room temperature)
up to 1/4 cup of sugar ( you don't need to add the whole 1/4 cup)
1-tblsp custard powder
1-tblsp white vinegar
30-50mL Nutriwhip
1/4 cup fresh strawberries halved
1/4 cup fresh blueberries
1/4 cup fresh banana sliced
1-2 squares chocolate pieces grated
Directions
1. prepare fruits, grate chocolate preheat oven to 300F
2. Whip room temperature egg whites until stiff peaks form.
**egg whites must be close to room temperature or it does not turn out ***
3. mix in sugar up to 1/4 cup.
4. Make two pockets one on the left side of the mixture and one on the right side of the mixture.
5.Add one tblsp of white vinegar to left pocket. add one tblsp of custard powder to right pocket. Fold over just until blended. ( you will see flecks of custard powder)
6.. spread the mixture at least 1 inch thick on flat pan lined with parchment paper. ( I usually spread in round shape)
7. put merangue in oven and bake until set approx 1 hr should be light and fluffy and have very light color
****DO NOT OPEN OVEN WHILE BAKING**** you will lose the "fluffy" texture
8. let merangue cool completely. top with Nutriwhip, spread fruit evenly around and garnish with grated chocolate.
Serves 4-6 small pieces
Number of Servings: 4
Recipe submitted by SparkPeople user KANDIEERAY.
2. Whip room temperature egg whites until stiff peaks form.
**egg whites must be close to room temperature or it does not turn out ***
3. mix in sugar up to 1/4 cup.
4. Make two pockets one on the left side of the mixture and one on the right side of the mixture.
5.Add one tblsp of white vinegar to left pocket. add one tblsp of custard powder to right pocket. Fold over just until blended. ( you will see flecks of custard powder)
6.. spread the mixture at least 1 inch thick on flat pan lined with parchment paper. ( I usually spread in round shape)
7. put merangue in oven and bake until set approx 1 hr should be light and fluffy and have very light color
****DO NOT OPEN OVEN WHILE BAKING**** you will lose the "fluffy" texture
8. let merangue cool completely. top with Nutriwhip, spread fruit evenly around and garnish with grated chocolate.
Serves 4-6 small pieces
Number of Servings: 4
Recipe submitted by SparkPeople user KANDIEERAY.