Fresh Berry Pavlovas
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.
Recipe by Cooking Light September 2001
Gallery
Credit:
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
249 calories; calories from fat 29%; fat 8.1g; saturated fat 5g; mono fat 2.3g; poly fat 0.4g; protein 4.5g; carbohydrates 40.7g; fiber 1.9g; cholesterol 18mg; iron 0.3mg; sodium 65mg; calcium 110mg.