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)

1. Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
2. Meanwhile, combine SPLENDA Granulated sugar, water and lemon juice in a small stainless steel sauce pan.
3. Heat until liquid reaches 175F (88C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky".
4. Slowly pour SPLENDA mixture into beating egg whites, which should be at a soft peak stage.
5. Add cornstarch, and turn mixer to high.
6. Continue to mix until egg whites are stiff.
7. Do not over-mix!
8. On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
9. Bake at 225F (109C) for about 1 hour or until it just begins to colour.
10. Leave oven ajar and let cool completely.
11. Filling: Whip cream and SPLENDA Granulated till stiff.
12. Gently fold in berries/fruit.
13. Topping: Combine raspberries, water and SPLENDA Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick.
14. Puree well and strain through a fine sieve to remove seeds.
15. Assembly: Gently remove baked meringue, and place on serving platter.
16. Spoon cream-fruit mixture into centre.
17. Drizzle with raspberry puree.
18. Servings: One 10 inch pavlova or 8 servings Canadian Living Test Kitchen

egg whites, cream of tartar, water, lemon juice, cornstarch, whipping cream, no, fresh berries, raspberries, water, no

Taken from www.foodgeeks.com/recipes/21471 (may not work)