FRESH BERRY PAVLOVA BY SPLENDA®
Lovely dessert filled with fresh berries and whipping cream and granulated splenda no calorie sweetener. Topped with raspberry puree.
Provided by Olha7397
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
- Meanwhile, combine SPLENDA® Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky". Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!
- On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
- Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
- Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.
- Topping: Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.
- Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
- Servings: One 10 inch pavlova or 8 servings.
- Canadian Living Test Kitchen.
Nutrition Facts : Calories 77.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 47.3, Carbohydrate 3.7, Fiber 1, Sugar 0.9, Protein 3.2
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