This dessert is partially frozen, and perfect for that satiating that sweet craving.
Serves 6
Ingredients
For the Base:
4 egg whites
½ cup erythritol
1 tsp. vanilla extract
1 tsp. lemon juice
2 tsp. xanthan gum
For the Filling:
1 cup heavy cream
3 oz. frozen berries
For the Topping:
18 fresh raspberries
1-2 mint leaves
Directions
- Separate the egg white from the yolk, and whisk the egg whites. Add erythritol while beating and continue beating until stiff peaks form.
- Carefully fold in the vanilla extract, lemon juice and xanthan gum. Fold together with a silicone spatula.
- Place parchment paper on a baking sheet. Using a pencil, outline a cup as a guide for where to spread the mixture. Spoon the batter into the paper, then make a small hole in the middle.
- Bake for 1 hour at 300°F.
- Make the filling by blending the frozen berries with heavy cream for approximately 3 minutes, or until a thick, creamy consistency is achieved.
- When the pavlovas are done, spoon the berry sauce inside, and top with fresh raspberries and mint leaves.
Nutritional Info per Serving
Calories: 163
Fat: 16g
Net Carbs: 2.5g
Protein: 3g
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