TANGY RASPBERRY PAVLOVA WITH BALSAMIC GLAZE

Servings: 8

3 egg whites cup sugar teaspoon white vinegar 1 teaspoon corn starch 1 teaspoon vanilla extract

teaspoon almond extract (optional) Topping: 1 cup light sour cream 2 tablespoons maple syrup 1 cup raspberries (or other fruit)

1-2 tablespoons balsamic glaze (reduced balsamic vinegar) for drizzling

Fresh mint leaves, chopped, for garnish (optional)

Preheat oven to 275 F. In a stand mixer fitted with a whisk attachment, beat eggs on medium speed until foamy, about 1 minutes. Add the sugar and continue to beat on medium high speed until stiff peaks form. Add the vinegar, corn starch and extracts and beat on low until well mixed. (You can use a hand mixer, but times may be a little longer.)

Line a baking sheet with parchment paper. Spoon the meringue into 8 even, round piles. Use the back of a tablespoon to spread the meringue into circles about ½-inch tall, and approximately 3-inches wide. Use the spoon to create a gentle depression in the center of the meringue. Bake for 20 minutes.

Keeping the oven door closed, turn off the heat but leave the pavlovas in the oven for another hour. Remove the pavlovas from the oven and allow to cool completely. Stir the light sour cream and maple syrup together in a small bowl. Remove the pavlovas from the parchment paper gently. Place the pavlova on a plate and spoon 2 tablespoons of the cream into the center. Top with berries and a drizzle of balsamic glaze. Top with a sprinkle of mint leaves, if desired.

COOK’S NOTE: Pavlovas can be kept in an airtight container for up to three days. If they get soft from sitting out on the counter too long, you can crisp them up by heating in 275 degree oven for 15 minutes and then cooling.

PER SERVING: 99 calories; 24 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 42 mg sodium; 15 g carbohydrate; 1 g fiber; 12 g sugar; 4 g protein.