Fresh Berry Pavlova by Splenda® |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Lovely dessert filled with fresh berries and whipping cream and granulated splenda no calorie sweetener. Topped with raspberry puree. Ingredients:
6 egg whites |
1/8 teaspoon cream of tartar (1 ml) |
1/2 cup splenda granular, no calorie artificial sweetener (125 ml) |
4 tablespoons water (60 ml) |
1 teaspoon lemon juice (5 ml) |
4 teaspoons cornstarch (20 ml) |
1/2 cup whipping cream (125 ml) |
1 tablespoon splenda granular, no calorie artificial sweetener (15 ml) |
fresh berries or chopped fresh fruit |
1 cup raspberries (250 ml) |
1/4 cup water (60 ml) |
1 tablespoon splenda granular, no calorie artificial sweetener (15 ml) |
Directions:
1. Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
2. 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!
3. On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
4. Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
5. Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.
6. 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.
7. Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
8. Servings: One 10 inch pavlova or 8 servings.
9. Canadian Living Test Kitchen.
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