Fresh Berry Pavlova by Splenda®

Name: Fresh Berry Pavlova by Splenda®
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
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)

Submitted by Olha7397

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

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Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 8

ingredients

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

directions

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