Crème fraîche is cultured cream that has a texture and consistency similar to sour cream, which you could substitute in a pinch. Look for cartons of crème fraîche in your supermarket's dairy case. You can make and freeze the meringues in an airtight container for up to a month; just remove them from the freezer before you start putting the pavlovas together. No further thawing or reheating required.
Yield
8 servings
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar, divided
- 1 (8-ounce) carton plain fat-free yogurt
- 3/4 cup commercial crème fraîche
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup blueberries
Preparation
Preheat oven to 250°.
Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.
Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.
Nutritional Information
- Calories:
- 249 (29% from fat)
- Fat:
- 8.1g (sat 5g,mono 2.3g,poly 0.4g)
- Protein:
- 4.5g
- Carbohydrate:
- 40.7g
- Fiber:
- 1.9g
- Cholesterol:
- 18mg
- Iron:
- 0.3mg
- Sodium:
- 65mg
- Calcium:
- 110mg
Cooking Light, SEPTEMBER 2001,Becky Luigart-Stayner; Lydia DeGaris-Pursell
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