Making desserts for someone who is diabetic is a daunting prospect, especially when they are also allergic to wheat. So, I’m always on the look out for ways to make a sweet that is sugar-free, wheat free and actually tastes good. I did try the red velvet cake, with questionable results (it looked good, but had the consistency and taste of a doorstop). I may try it again, but in the interim, I have just made a Pavlova sans sugar. I used Splenda instead. I also divided the recipe in half.
It was very good, tasting like a “Flourless Angelfood Cake!” I whipped cream without any sugar for the filling, which added a special richness to the dessert. This style of whipped cream reminds of “schlage sahne” which is German whipped cream. It is very heavily whipped, so much so that has a slightly buttery taste.
Anyway, please enjoy the recipe below, with or without Splenda!!
Bon Appetit!
Easy Pavlova
Recipe by Rosina (From Allrecipes.com)
“In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.”
Original recipe makes 1 pavlova
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
After combining the ingredients and whipping the mixture until it forms stiff peaks, place it in a 300 degree oven and bake for one hour. Turn the oven off after an hour and leave it there to cool.
