No-Fat Berry Pavlovas

1. 1

   Pre-heat oven to 240 degrees.

2. 2

   Beat egg whites until frothy.

3. 3

   Slowly beat in sugar until soft peaks are formed.

4. 4

   Beat in 1/2 tsp vanilla, cornstarch vinegar and salt.

5. 5

   Whip until stiff peaks are formed.

6. 6

   Spoon the mixture into 4 piles on parchment lined baking sheet.

7. 7

   Use a spoon to create a well in each pile.

8. 8

   Bake for 40 minutes, and then turn off the oven and let cool in oven for 20 minutes.

9. 9

   The middle will still be soft and marshmallow like.

10. 10

    For a dryer merangue bake for an hour to an hour and a half.

11. 11

    Mix cool whip and remaining vanilla, refrigerate until ready to use.

12. 12

    Thaw fruit and mix with Splenda.

13. 13

    Top pavlovas with cool whip and berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.