Serves: 6
Total Calories: 197
1. Up to 4 hours before serving:
2. Preheat oven to 225°. Line a baking sheet with brown paper or parchment. In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in splenda and continue beating until stiff and glossy but not dry.
3. With a rubber scraper, fold in splenda, vanilla, vinegar, cornstarch and water in that order. Spoon onto paper to form a 9-inch circle, slightly indenting center. Place in middle of oven. Bake for 1 1/2 hours turn off oven and, leaving door closed, let stand in oven 1 hour longer. Remove from oven. Remove from paper and cool on a wire rack. (If meringue sticks to paper, place paper on top of a wet terry cloth towel for 1 minute to release.)
Just before serving:
In a small mixer bowl at medium speed, beat cream and sugar until stiff peaks form. Frost top and sides of Pavlova with cream and top with fruit. Cut into wedges to serve. Refrigerate leftovers.
This Pavolva recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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