Mini Raspberry and Strawberry Pavlova
Slimming Eats Recipe
Makes 12 meringues (at approx 1.5 syns each)
Green – 3.5 syns per mini pavlova
Original – 3.5 syns per mini pavlova
Extra Easy – 3.5 syns per mini pavlova
3 egg whites
1/4 teaspoon of lemon juice
1/4 teaspoon of vanilla essence
1/4 cup of splenda
1/4 cup of sugar (10 syns)
1/4 cup of icing sugar (10 syns)
Preheat oven 94c or 200f
In a large bowl whisk egg whites until frothy, add in the 1/4 teaspoon of lemon juice and whisk to soft peaks.
Gradually add the sugar and sweetener while continuing to whisk.
Fold in the icing sugar and vanilla extract. (do no over mix, the mixture should still be firm and soft peak like)
Line a baking tray with parchment paper.
Add 12 equal sized spoonfuls of the egg white mixture onto the tray, swirl on the top with a small spoon, to make meringue shapes.
Bake in the oven for approx 1 and 1/2 hours.
Meringue should be crisp on top, but still white.
To make a Pavlova
Mix 3 heaped tablespoons of quark with a little vanilla essence and 1 level teaspoon of sweetener.
Stack two meringues with half the quark mixture in between and the remainder on top.
Add some fresh strawberries and raspberries.
Get 3 raspberries, place them in a microwave bowl and place in the microwave for 10 secs, the juice that comes out, can be poured over the top of the meringue
(NOTE: fruit when cooked, blended or pureed is syns, but as this is a tiny amount of fruit, I have not synned the 3 raspberries)
These meringues are lovely and crisp on the outside, but chewy in the middle.
Store the remaining meringues in an air tight container once cooled.