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meringue egg whites cream of tartar SPLENDA® Granular water lemon juice cornstarch filling whipping cream Splenda fresh berries topping raspberries water Splenda
Viewed: 61 - Published at: 6 years agoIngredients
- Meringue
- 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)
- Filling
- 1/2 cup whipping cream (125 mL)
- 1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)
- fresh berries or chopped fresh fruit
- Topping
- 1 cup raspberries (250 mL)
- 1/4 cup water (60 mL)
- 1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)
Method
- Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
- Meanwhile, combine SPLENDA(R) 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(R) 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(R) Granulated till stiff. Gently fold in berries/fruit.
- Topping: Combine raspberries, water and SPLENDA(R) 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.
