HCG Diet (P3/4) Pavlovas with Chantilly Cream and Fruit

By aerin8

Ingredients

• For Meringue:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup splenda
• 1 teaspoon pure vanilla extract
• 1/3 cup unsweetened shredded coconut (optional)
• For Chantilly Cream:
• 1 cup heavy cream
• 2 tablespoons splenda
• 1/2 teaspoon vanilla extract
• Fruit Filling:
• fresh berries of your choice

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

For Meringue:

Preheat oven to 250 degrees.

Beat eggs until frothy (either with a whisk or electric mixer) then add the cream of tartar. Keep beating and start adding the splenda 1 tablespoon at a time. Beat until the mixture forms stiff peaks. Add vanilla and blend until combined. Fold in coconut (optional).

Place mixture in pastry bag or plastic bag with tip cut off and form into hearts. Remember to go over the outside of the heart again so that you have a well in the center of the hearts.

Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and let totally cool.

For Chantilly Cream:

Hint: Put your bowl and whisk or beaters into the freezer to get them very cold.

Add heavy cream, splenda, and vanilla extract to bowl and beat until it forms soft peaks.

Remove the hearts from parchment paper with a spatula and fill center with Chantilly Cream and top with fresh fruit and a sprinkle of sweetner.