Berry Pavlova

This a wonderful low fat dessert that makes the most of those plump summer berries, although you can top your pavlova with the fruit of your choice. By using "lite" whipped topping (or even fat-free topping) instead of heavy cream, you save a lot of fat and calories. Yet somehow this dessert still tastes indulgent. For the meringue, I recommend ultra-fine baker's sugar, as it dissolves more easily, but ordinary granulated sugar works too.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

• 4 large egg whites
• 1 tsp white vinegar
• 1 cup ultra-fine baker’s sugar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• .
• 2 cups light or fat-free whipped topping
• 1/2 dry pint fresh raspberries
• 1/2 dry pint fresh blueberries
• 1 cup sliced strawberries

Preparation:

Preheat oven to 250 degrees. Line a large baking sheet with parchment paper or place a silicone baking mat on the baking sheet.

In a large bowl, using an electric mixer, whisk egg whites and vinegar at high speed until soft peaks form.

Add sugar gradually—one tablespoon at a time, mixing well after each one. Once all the sugar has been mixed in, add cornstarch and vanilla. Mix until blended. The meringue mixture should form stiff, shiny peaks that feel smooth between your fingers.

Spoon the meringue into a large mound in the center of the parchment paper, forming a 7-8-inch circle.

Bake for an hour until the outside is dry and slightly crispy. The inside should still be soft.

Turn off oven, open the door a little and allow meringue to cool completely.

Transfer cooled meringue to a plate. Spoon whipped topping on to meringue. Add fruit and serve immediately.

Serves 8.

Per Serving: Calories 174, Calories from Fat 22, Total Fat 2.4g (sat 2.4g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 36mg, Fiber 1.8g, Protein 2.1g

Fat content assumes you use light whipped topping. If you use fat-free topping, then the fat counts will be 0g

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