Lemon Glycine Pudding from the Trim Healthy Mama Cookbook
For the Pavlova
6 large egg white
6 tablespoons THM Sweet Blend
1 teaspoon vanilla extract
⅛ teaspoon salt
Instructions
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sweeteners, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
Fill with Lemon Glycine Pudding
Notes
To make the Glycine Glory Pudding lemon flavored I substituted the 3 t of vanilla extract with lemon and added a pinch of turmeric for color.