Light Pavlova
Light Pavlova
Serves: Serves 8
Prep Time: 20 Minutes
Ingredients
- 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.)
Method
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.
Notes
This pavlova made with SPLENDA® Granular will not harden.
Tips
- 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 |
This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents. It is intended for visitors from Australia only.See our Legal Notice and Privacy Policy. Last modified 04 April, 2013.© Johnson & Johnson Pacific Pty Ltd. 2013. All rights reserved. ® Registered Trademark McNeil Nutritionals LLC