Try this Fall Feast - Pavlova recipe, or contribute your own.
Suggest a better descriptionTop this dessert with ripe fall fruit or your choice. Preheat oven to 275F 140C. Line a large cookie shet withparchment paper. In an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 2 tb at a time, beating well after each addition. Add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater. Mound the meringue onto a cook sheet in an 8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be cream-coloured and crisp. Bake another 15 minutes if the outside is still stickyk. Cool and remove from paper onto a serving plate. In a large bowl, beat whipping cream until still peaks form. Cover meringue with cream and decorate with fruit. Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast - Corn Chowder Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [above] [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 236 | ||
Calories from Fat: 69 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 227mg | 8 % | |
Potassium 248mg | 7 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 28g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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