Name: Classic Pavlova with Summer Berries
Prep time: 20 min
Total time: 2 h 30 min
Ingredients: 4 egg whites, at room temperature; Pinch of salt; 1 tsp white vinegar; 10 ml cornflour; 1 tsp vanilla extract; 15 g Splenda Granulated; 100 ml reduced-fat cream; 100 g labneh; 50 g raspberries; 2 g Splenda Granulated

Classic Pavlova with Summer Berries

Makes6 services
Prep Time20 min
Waiting Time1 hr
Oven Time1 hr 30 min
Total Time2 hr 30 min
Calories88
Made withSplenda Granulated

Ingredients

4 egg whites, at room temperature
Pinch of salt
1 tsp white vinegar
10 ml cornflour
1 tsp vanilla extract
15 g Splenda Granulated

For the topping:

100 ml reduced-fat cream
100 g labneh
50 g raspberries
2 g Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy88 kcal112.82%
Total Fat5.7 g7.31%
Total Carbohydrate3.3 g1.2%
Fibre0.6 g2.14%
Protein5.2 g10.4%
Salt132 g48%

Instructions

1

Preheat the oven to 150°C conventional.

2

Place the egg whites in a large mixing bowl and add a pinch of salt.

3

Using an electric hand whisk, whisk the egg whites on a low speed to begin with, then gradually increase to high. Continue whisking until the egg whites form stiff peaks and are firm enough to stay in the bowl when it is turned upside down.

4

Add the Splenda Granulated and cornflour and gently fold them into the egg whites with a spatula, taking care not to knock out the air.

5

Add the vanilla extract and vinegar and gently fold through until just combined.

6

Line a baking tray with baking parchment. Spoon the mixture onto the prepared tray, shaping it into a circle. Use the back of a spoon to create a shallow hollow in the centre, leaving the edges slightly higher.

7

Reduce the oven temperature to 120°C. Place the tray on the second shelf from the bottom and bake for 90 minutes. Once the cooking time is up, switch off the oven and leave the pavlova inside for 1 hour without opening the door.

8

Meanwhile, prepare the topping. Whisk the cream until it thickens, then add the labneh and Splenda Granulated and whisk briefly until combined.

9

Once the pavlova has cooled, spoon the cream mixture into the centre and top with the raspberries.

Your Classic Pavlova with Raspberries made with Splenda is ready to serve. Enjoy!

Note: Best enjoyed soon after assembling.

* If made with sugar instead of Splenda, each serving would contain 195 calories.

Made with