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Categories:
cooking spray egg whites Splenda sugar substitute white wine vinegar water pineapple mangoes papaya fresh spearmint lime
Viewed: 1 - Published at: 3 years agoIngredients
- 2 dashes cooking spray
- 4 large egg whites
- 13 cup Splenda sugar substitute
- 1 teaspoon white wine vinegar
- 1 tablespoon water, boiling
- 1 medium pineapple, cubed
- 2 medium mangoes, cubed
- 1 medium papaya, cubed
- 2 tablespoons fresh spearmint, cut into thin strips (about 8 large leaves)
- 1 medium lime, cut in half
Method
- Preheat oven to 250 degrees F. Very lightly coat 2 nonstick baking sheets with cooking spray.
- Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
- Spoon egg white mixture by half cupfuls onto prepared baking sheets.
- Using the back of a spoon, spread out and smooth mixture into eight 6 to 8-inch circles, no more than 1-inch thick each.
- Cook for about one hour and ten minutes, until crisp.
- Allow to cool completely on wire rack.
- (Note: These are very fragile.
- Handle very delicately.
- ).
- While pavlovas cook, make fruit topping.
- Combine pineapple, mango, papaya and mint in a large bowl.
- Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined.
- Allow fruit to macerate for 30 minutes.
- When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova.
- Yields 1 pavlova per serving.
