Thursday, October 27, 2005

Strawberry-Topped Pavlovas with Honey Balsamic Sauce


3 quarts strawberries, quartered
1/3 cup granulated Splenda

1/4 teaspoon cream of tartar
4 large egg whites
3/4 cup granulated Splenda
1 teaspoon vanilla extract

3/4 cup balsamic vinegar
1 (2-inch) cinnamon stick
3 tablespoons of fresh honey


1. Preheat oven to 250 degrees F.

2. To prepare strawberries, combine strawberries and 1/3 cup of Splenda; cover and chill.

3. To prepare meringues, cover 2 baking sheets with parchment paper. Draw 5 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup of splenda, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Divide egg white mixture evenly among 10 drawn circles on baking sheets. Shape meringues into nests with 1 inch sides using the back of a spoon.

4. Bake at 250 degrees F for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven 30 minutes. Carefully remove meringue nests from paper. Cool completely.

5. To prepare sauce, combine vinegar and cinnamon stick in a small saucepan over medium high heat. Bring to a boil; cook until syrupy and reduced to about 1/3 cup (about 5 to 6 minutes). Remove from heat. discard cinnamon stick; stir in honey.

6. Place 1 meringue nest on each of 10 dessert plates; top each serving with about 3/4 cup strawberry mixture. Drizzle with about 2 teaspoons of sauce.

Makes 10 servings

132 calories
0.6 g Fat
26 g carbs
3 g protein


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