Sugar Free Meringue Pavlova Cake

If you mentioned you had spent your weekend making a sugar free meringue pavlova, a lot of people might not know what you’re talking about. Pavlova isn’t something the occasional baker tends to know about, let alone think of making. However, this amazing Australian “pudding” is super easy to make when you have the right recipe, which, lucky for you, I do!

So, what is a sugar free meringue pavlova cake? It’s a mouthful to say, isn’t it? Pavlova has a slightly crispy outside, but a billowy whipped cream inside, which is why it’s sometimes referred to as a “pudding,” although it doesn’t taste anything like your typical pudding.

This recipe might take a bit of time to create, but the entire dessert only contains 255 calories. So if you’re watching your calorie intake, but still crave something sweet at night, or really want to impress someone, like that significant other, or the in-laws, a sugar free meringue pavlova is the perfect creation.

So, let’s get started!

INGREDIENTS

1 tsp. corn starch
1 cup Lite&Sweet
4 egg whites
3/4 tsp. white vinegar
1 tsp. vanilla extract
3/4 cup light whipping cream
6oz. fresh raspberries
1/2 cup pomegranate seeds
Lite&Sweet for dusting
2 tps. vanilla extract
1 cup boiling water

DIRECTIONS

Preheat oven to 300 degrees fahrenheit. Line a large baking sheet with parchment paper.

In a small bowl combine the corn starch and 1/4 cup Lite&Sweet. Using an electric mixer beat the egg whites and vinegar in a large bowl on medium-high speed until foamy (1-2 minutes). Slowly add the remaining 3/4 cup of Lite&Sweet, 1 tbsp. at a time, beating until fully mixed. Gradually add the corn starch mixture and beat until the whites are stiff and glossy (2-3 minutes). Add the vanilla extract and beat for one more minute.

Spread the meringue on the prepared baking sheet into a 7-inch round. Create a slight depression in the center for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 240 degrees fahrenheit.

Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 4 hours or preferably overnight. DO NOT open the oven door at any time during the baking and/or cooling periods.

Just before serving place the sugar free meringue on a serving platter and spoon the whipped cream into the center and mound the fresh raspberries and pomegranate seeds on top. Lightly dust the top with Lite&Sweet.

Sugar Free Meringue Pavlova. A light meringue dessert with only 255 calories in the entire cake.  Your guests will love the delicious crisp exterior and soft interior meringue.

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Sugar Free Meringue Pavlova
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