Posted in Bake, Dessert, Eggs, Fruits, Meringue, Sauces

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.


Valentine’s Pavlova

Preheat oven 300o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:


3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar


  1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
  2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
  3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
  4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
  5. Remove the meringues and cool.

Chocolate Ganache hearts:


1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half


  1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
  2. Place chocolate chips in a small bowl and add Chambord.
  3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
  4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce


1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar


  1. Combine raspberries, Chambord and sugar in a blender.
  2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova



Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce


  1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
  2. Place a rosette in the middle of the heart.
  3. Place a chocolate heart to one side.
  4. Serve and enjoy.


Posted in Dessert, Meringue

Very Sweet – Treat

I love the inside of pecan pie but find myself picking off the pecans and skipping the crust because I know that they are very high in calories and fat.  This dessert inspiration comes from pecan pie but without all the fat and calories.  I removed the nuts and crust from the pie and did a meringue topping instead.  What I came out with is a very sweet but delicious custard like dessert.  Dean says this reminds him of flan with a meringue topping.  However, it really cannot be in the “flan” family because it has no dairy in it and no caramel like sauce.

  We both tried it after it came out of the oven and though it was great but unfortunately, I refrigerated it and it lost a lot in the cooling process.  So I decided this would best be served slightly warm or at room temperature.  The refrigeration does not do it justice.

Check it out:

Molasses Meringue Cups

Preheat oven 350o

Serves 10

Prep time: 15 minutes

Cook time: 30 minutes

Filling Ingredients:

1 cup brown sugar

1 cup egg substitute

¼ cup light corn syrup

¼ cup molasses

¼ teaspoon salt

1 tablespoon vanilla extract

1 ¼ tablespoon cornstarch

Meringue Ingredients:

3 egg whites – at room temperature

½ teaspoon vanilla

¼ teaspoon cream of tartar

4 tablespoons sugar


  1. Spray 10 4 ounce ramekins with cooking spray and set on a baking sheet.  Set aside
  2. In a mixing bowl, beat together brown sugar, egg substitute, corn syrup, molasses, vanilla and cornstarch on high speed until well combined.  Set aside.
  3. In a different mixing bowl and using different beaters, combine egg whites, vanilla and cream of tartar and beat on medium speed for about 1 minute until soft peaks form.  Gradually add sugar, one tablespoon at a time, and beat on high speed for 4 -5 additional minutes until stiff glossy peaks form and sugar is dissolved.
  4. Assemble the cups by evenly pouring a little batter into each cup then spooning the meringue on top and spreading it until all the filling is covered.
  5. Bake at 350o for 15 minutes then lower the temperature to 325o and bake another 10 – 15 minutes.  The cups are done when you shake the baking pan and the filling inside is not jiggling.
  6. Remove from heat, cool for about 30 minutes and serve slightly warm.

Estimated Values per Serving:

Calories = 180                                        Fat = trace