Fresh Berry Pavlova by Splenda®

By Nilson

Lovely dessert filled with fresh berries and whipping cream and granulated splenda no calorie sweetener. Topped with raspberry puree.

Ingredients

• 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)
• 1/2 cup whipping cream (125 mL)
• 1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)
• fresh berries or chopped fresh fruit
• 1 cup raspberries (250 mL)
• 1/4 cup water (60 mL)
• 1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)

Preparation

Step 1

1 Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly. 2 Meanwhile, combine SPLENDA® 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® 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! 3 On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter. 4 Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely. 5 Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit. 6 Topping: Combine raspberries, water and SPLENDA® 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. 7 Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree. 8 Servings: One 10 inch pavlova or 8 servings. 9 Canadian Living Test Kitchen.