09 Nov Sugar Free Meringue Pavlova
Sugar Free Meringue Pavlova
A light meringue dessert with only 255 calories in the entire cake. Your guests will love the delicious crisp exterior and soft interior meringue
Ingredients
- 1 tsp. corn starch
- 1 cup Lite&Sweet or Xylo Sweet
- 4 egg whites
- 3/4 tsp. white vinegar
- 1 tsp. vanilla extract
- 3/4 cup light whipping cream
- 6 oz. fresh raspberries
- 1/2 cup pomegranate seeds
- Lite&Sweet/XyloSweet for dusting
- 2 tps. vanilla extract
Instructions
- Preheat oven to 150 degrees celsius. Line a large baking sheet with parchment paper.
- In a small bowl combine the corn starch and 1/4 cup Lite&Sweet/XyloSweet. Using an electric mixer beat the egg whites and vinegar in a large bowl on medium-high speed until foamy (1-2 minutes). Slowly add the remaining 3/4 cup of Lite&Sweet, 1 tbsp. at a time, beating until fully mixed. Gradually add the corn starch mixture and beat until the whites are stiff and glossy (2-3 minutes). Add the vanilla extract and beat for one more minute.
- Spread the meringue on the prepared baking sheet into a 7-inch round. Create a slight depression in the center for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 115 degrees celsius.
- Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 4 hours or preferably overnight. DO NOT open the oven door at any time during the baking and/or cooling periods.
- Just before serving place the sugar free meringue on a serving platter and spoon the whipped cream into the center and mound the fresh raspberries and pomegranate seeds on top. Lightly dust the top with Lite&Sweet/XyloSweet.Watch the recipe here - https://www.youtube.com/watch?v=Z99UeAaeZJ4
Notes
Adapted from Xlear
