RecipeDB

Cooking in progress....

No-Fat Berry Pavlovas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.1642
Energy (kCal)438.0854
Carbohydrates (g)71.5529
Total fats (g)1.3644
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 240 degrees. Beat egg whites until frothy. Slowly beat in sugar until soft peaks are formed. Beat in 1/2 tsp vanilla, cornstarch vinegar and salt. Whip until stiff peaks are formed. | 2. Spoon the mixture into 4 piles on parchment lined baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and let cool in oven for 20 minutes. The middle will still be soft and marshmallow like. For a dryer merangue bake for an hour to an hour and a half. | 3. Mix cool whip and remaining vanilla, refrigerate until ready to use. Thaw fruit and mix with Splenda. | 4. Top pavlovas with cool whip and berries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    egg white 2 34.32 0.4818 7.194 0.1122
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    vanilla extract 1 1/2 1/2 divided 18.144000000000002 0.797 0.0038 0.0038
    vinegar 1/2 teaspoon distilled 0.525 0.0233 0.0 0.0
    kosher salt 1 pinch 100.8667 0.0 22.44 0.5667
    cool whip 4 ounces fat free 100.8667 0.0 22.44 0.5667
    strawberry 8 ounces frozen 72.5747 17.4179 1.5195 0.6804
    splenda sugar substitute 1 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition