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Light Pavlova
Serves 8
Preparation Time: 20 Minutes
Cook 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.
Per serve
| Protein | g | 3.9 |
| Fat | g | 5.7 |
| Carbohydrate | g | 7.0 |
| Energy | kj (17 calories) | 435 |
| Fibre | g | 2.1 |
RECIPE 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.
Note: This pavlova made with SPLENDA® Granular will not harden.
