Light Pavlova

Light Pavlova

Serves: Serves 8

Prep Time: 20 Minutes


  • 6 egg whites
  • ½ teaspoon cream of tartar
  • ½ cup SPLENDA® Granular
  • Topping:
  • 1 Cup reduced fat cream (suitable for whipping)
  • ½ cup SPLENDA® Granular
  • Assorted fruit (strawberries, passionfruit, bananas, kiwi fruit etc.)


Preheat oven to 150°C. Line a pavlova or pizza pan with baking paper.

Beat egg whites, cream of tartar and SPLENDA® Granular with an electric mixer until very stiff and shiny; this will take approximately 5 minutes.

Spoon the egg white mixture onto the prepared pan and shape into a circle approximately 20-24cm wide. Make a small hollow in the centre of the pavlova to allow filling after cooking. Bake for 20 minutes or until a light golden brown. Remove from the oven and allow to cool.

Lift the pavlova from the pan and gently peel away the baking paper. Place pavlova on a serving plate. 5. Beat cream with SPLENDA® Granular until thick. Spoon into the hollow in the pavlova then decorate with prepared fruit.


This pavlova made with SPLENDA® Granular will not harden.


- 1 cup fresh ricotta cheese and ½ cup SPLENDA® Granular beaten together can be used instead of cream for the filling.

- Any fruit can be used to decorate the pavlova.

- If you don't have a pavlova or pizza pan, simply use a low-sided baking pan or baking sheet.

- Baking time can vary slightly with this recipe.

Nutritional Information

Per serve

Protein 3.7 g
Fat 5.7 g
Carbohydrate 7.0 g
Fibre 2.1 g
Energy 435 kj
Sugars 8 g

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