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Fresh Berry Pavlova by SPLENDA®






6 egg whites
1/8 tsp. cream of tartar, (1 mL)
1/2 cup SPLENDA® No Calorie Sweetener, Granulated, (125 mL)
4 tbsp. water, (60 mL)
1 tsp. lemon juice, (5 mL)
1-1/3 tbsp. cornstarch, (20 mL)


1/2 cup Whipping cream, (125 mL)
1 tbsp. SPLENDA® No Calorie Sweetener, Granulated, (15 mL)
Fresh berries/chopped fresh fruit


1 cup raspberries, (250 mL)
1/4 cup water, (60 mL)
1 tbsp. SPLENDA® No Calorie Sweetener, Granulated, (15 mL)


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

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