A traditional British teat, I lightened it up to make if
diabetic-friendly

-= Exported from BigOven =-

Low Carb Pavlova

A traditional British dessert, lightened to make it more
diabetic-friendly

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: English
Main Ingredient: Fruit
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Desserts

-= Ingredients =-
~~ -- Meringues -- ~~
2 large Egg whites
1/4 teaspoon Cream of Tartar
2 tablespoons Splenda
1 1/2 teaspoon Superfine sugar
~~ -- Filling -- ~~
2 cups Strawberries ; -- fresh, sliced
~~ -- Topping -- ~~
1 cup Heavy cream
1 tablespoon Splenda

-= Instructions =-
NOTE: To get eggs to foam the bowl must be clean and the eggs should
be cool. Assure there isn't even a speck of yolk in the egg whites or
this won't work properly.

Place a sheet of parchment paper on a baking sheet. Pre-heat oven to
250°F.

Blend together the Splenda and sugar and set aside. Beat the egg
whites until foamy then add the cream of tartar. Beat for another
minute or two until it will stand in peaks. While beating, slowly add
the sugar/Splenda and continue to beat until it forms stiff peaks.
Scoop out mounds of the mixture onto the parchment then make a small
hollow in the top of each mound.

Bake these at 250° for about 30 minutes then turn off the heat and
leave them in the oven until it cools to room temp.

HINT. A successful meringue is the result of coating foam bubbles (the
egg white) with a sugar solution then carefully drying out the water.
The sugar/Splenda forms a crystalline matrix where the egg proteins
have formed bubbles. The acid (tartaric acid) helps the process by
hardening the egg proteins rapidly before the foam can collapse. It's
a delicate process that is 50% skill and 50% luck. It might take a
time or two before you get the "perfect" shells. Keep trying and eat
your mistakes.

While the meringue shells are drying whip the cream in a chilled bowl.
Add the Splenda midway through the whipping process.

To assemble the dessert place a 1/2 cup of berries (or other fruit) in
the hollow of each meringue. Top with a dollop of whipped cream and
dust with a bit of cinnamon or nutmeg if desired.

Each serving contains an estimated:
Cals: 157, FatCals: 100, TotFat: 11g
SatFat: 7g, PolyFat: 1g, MonoFat: 3g
Chol: 41mg, Na: 62mg, K: 223mg
TotCarbs: 10g, Fiber: 2g, Sugars: 5g
NetCarbs: 8g, Protein: 4g




** Photo at: www.bigoven.com/recipe163244 **
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------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA