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Cranberry Pavlova

Cranberry Pavlova

Ingredients

Meringue

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Filling

Topping

Instructions

  1. Heat oven to 275 degrees F. Line cookie sheet with parchment paper.
  2. Combine egg whites and cream of tartar in a large mixing bowl; beat on high speed until foamy.
  3. Beat in granulated sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form.
  4. Spread meringue into 9-inch circle on paper-lined cookie sheet, building up edge with back of spoon.
  5. Bake at 275 degrees F for 45 to 50 minutes or until firm and dry to the touch.
  6. Turn oven off; keep door closed for 1 hour.
  7. Remove from oven; cool completely on wire rack
  8. Gently remove meringue from paper; place on serving plate.
  9. Combine cream cheese, powdered sugar and vanilla in a medium mixing bowl; beat until fluffy.
  10. Add whipping cream; beat on high speed, scraping bowl occasionally, until mixture is thick and fluffy.
  11. Spread cream mixture evenly in meringue shell.
  12. Cover; refrigerate at least 2 hours.
  13. Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil and stir for 1 minute.
  14. Remove from heat; stir in lime peel.
  15. Cover and refrigerate until chilled.
  16. Just before serving, spread cranberry sauce over cream mixture.
  17. If desired, garnish with lime slices.

Yield: 8 servings

Per Serving: Cal. 325 (16%DV), Fat Cal. 135, Pro. 3g (6%DV), Carb. 46g (15%DV), Fat 15g (23%DV), Chol. 53mg (18%DV), Sod. 72mg (3%DV)

Vit. A 167RE (12%DV), Vit. C <1mg (1%DV), Vit. E <1mg (1%DV), Calcium 29mg (3%DV), Iron <1mg (1%DV), Folate 3Ug (1%DV), Zinc <1mg (1%DV), Pot. 91mg (3%DV)

Dietary Exchange: Fruit 2, Starch 1, Fat 3

Recipe and photo credit: Ocean Spray Cranberries, Inc.




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