This recipe comes from a Weight Watchers book.
1 c. sugar
6 egg whites
1 1/2 tsp. cornstarch
1 tsp. distilled white vinegar
1 tsp. vanilla extract
1/4 c. boiling water
1 c. light whipped topping
1/2 c. nonfat sour cream
4 c. fresh berries (same or mixed)
- Place the oven rack in the center of the oven. Preheat to 350 degrees F. Line baking sheet with foil or baking parchment.
- Whirl the sugar in a food processor or blender 2 minutes to finely grind it. Set aside.
- With an electric mixer on medium speed, beat together the egg whites, sugar, cornstarch, vinegar, and vanilla in a large boil until combined, 1 minute.
- Pour in the boiling water and beat on high speed until stiff, glossy peaks form, about 5 minutes.
- Spread the meringue into a 10 inch circle on the baking sheet, mounding it slightly higher along the edges. Or you can make a different pattern, like a heart. Also try using a pastry piper with an open star tubes to make the edges fancy.
- Place the Pavlova in the oven and immediate lower the heat to 325 degrees F. Bake 10 minutes. Reduce the oven to 200 degrees F and continue baking, 45 minutes or more. Turn off the oven and let the Pavlova stand in the oven about 1 hour. Transfer to a rack and cool completely. Carefully remove the foil from the bottom of the Pavlova and transfer to a serving platter.
- Combine the whipped topping and sour cream in a medium bowl. Spread in the center of the Pavlova. Arrange berries over the cream.
- To serve, use a large spoon. Each portion should incude some crisp outer shell as well as the softer inner filling and berries.
Note: if the Pavlova "weeps" in the oven, you are overcooking it. To avoid weeping, turn off the oven after 45 minutes, even if the desset doesn't appear done. it will crisp as it sits in the cooling oven and even more when it cools on the rack.
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