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- Blueberry Pavlova
Ingredients
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6 egg whites
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1/2 teaspoon cream of tartar
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1/2 cup of Splenda granular
Topping
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300 grams of heavy cream
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1/2 cup of Splenda granular
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1 cup of blueberries
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Method
This recipe is suitable for all phases except the first two weeks of phase 1 due to the blueberries.
Preheat oven to 150ºC. Line a baking tray with baking paper. Beat egg whites, cream of tartar and Splenda with an electric mixer until very stiff and shiny (approx. five minutes). Spoon the egg white mixture onto the prepared tray and shape into a circle approx. 20-24cm wide. Bake for 20 minutes or until a light golden brown. Leave in oven to cool. Once cool, lift the pavlova from the tray and peel away the baking paper. Place on a serving dish. Beat the cream with Splenda until thick. Spoon over the pavlova and decorate with blueberries.
