Caribbean Pavlovas
No Count recipe
5 spray low-fat cooking spray, (five one-second sprays per serving)
4 egg whites
7 g Tate & Lyle Splenda low Calorie Sweetener Granular
1 teaspoon white wine vinegar
1 tablespoon water, boiling
1 medium pineapple, cubed
600 g Mango(s), without stone, 2 medium, cubed
1 medium papaya, whole fruit, cubed
2 tablespoon fresh mint, cut into thin strips (about 8 large leaves)
2 juice from 1/2 lime(s), one medium lime, cut in half, use juice from both halves
Preheat oven to Gas Mark ½/130°C/250°F. Very lightly coat 2 nonstick baking trays with cooking spray.
Whisk egg whites, splenda, vinegar and hot water together until soft, white peaks form, about 5 minutes.
Spoon egg white mixture onto prepared baking trays. Using the back of a spoon, spread out and smooth mixture into eight circles of about 15cm, no more than 2cm thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are fragile - handle carefully.)
While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to sit and soften for 30 minutes.
When pavlovas are cool, gently place fruit filling on top of them.
No Count recipe
5 spray low-fat cooking spray, (five one-second sprays per serving)
4 egg whites
7 g Tate & Lyle Splenda low Calorie Sweetener Granular
1 teaspoon white wine vinegar
1 tablespoon water, boiling
1 medium pineapple, cubed
600 g Mango(s), without stone, 2 medium, cubed
1 medium papaya, whole fruit, cubed
2 tablespoon fresh mint, cut into thin strips (about 8 large leaves)
2 juice from 1/2 lime(s), one medium lime, cut in half, use juice from both halves
Preheat oven to Gas Mark ½/130°C/250°F. Very lightly coat 2 nonstick baking trays with cooking spray.
Whisk egg whites, splenda, vinegar and hot water together until soft, white peaks form, about 5 minutes.
Spoon egg white mixture onto prepared baking trays. Using the back of a spoon, spread out and smooth mixture into eight circles of about 15cm, no more than 2cm thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are fragile - handle carefully.)
While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to sit and soften for 30 minutes.
When pavlovas are cool, gently place fruit filling on top of them.
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