Fresh Berry Pavlova By Splenda® - cooking recipe

Ingredients

Meringue
6 egg whites
1/8 teaspoon cream of tartar (1 mL)
1/2 cup Splenda granular, no calorie artificial sweetener (125 mL)
4 tablespoons water (60 mL)
1 teaspoon lemon juice (5 mL)
4 teaspoons cornstarch (20 mL)
Filling
1/2 cup whipping cream (125 mL)
1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)
fresh berries or chopped fresh fruit
Topping
1 cup raspberries (250 mL)
1/4 cup water (60 mL)
1 tablespoon Splenda granular, no calorie artificial sweetener (15 mL)

Preparation

Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
Meanwhile, combine SPLENDA(R) Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175\u00b0F (88\u00b0C) on a sugar thermometer or until liquid has almost reduced and begins to look \"sticky\". Slowly pour SPLENDA(R) mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!
On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
Bake at 225\u00b0F (109\u00b0C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
Filling: Whip cream and SPLENDA(R) Granulated till stiff. Gently fold in berries/fruit.
Topping: Combine raspberries, water and SPLENDA(R) Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.
Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
Servings: One 10 inch pavlova or 8 servings.
Canadian Living Test Kitchen.