Raspberry-rhubarb pavlova cupcakes
Raspberry-rhubarb pavlova cupcakes
  • prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Ingredients

    • 1 1/2 cups granulated sugar
    • 1/2 tsp cream of tartar
    • 1/4 tsp salt
    • 6 large egg whites, at room temperature
    • 2 tsp white vinegar
    • 1 tsp vanilla
    • 2 cups chopped fresh rhubarb
    • 1/3 cup granulated sugar
    • 1 cup frozen raspberries
    • 170-g container fresh raspberries
    • 1 tbsp amaretto, optional
    • 1 cup 0.35 cream
    • 1 tbsp granulated sugar
    • icing sugar, optional

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 185 % Daily Value *
    • Total Fat: 0 g 0.24%
    • Saturated Fat: 0 g 0.06%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 77 mg 3.22%
    • Calcium: 24 mg 2.39%
    • Potassium: 142 mg 4.06%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 44 g %
    • Dietary Fiber: 2 g 7.4%
    • Sugar: 34 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.51%
    • Vitamin C 11.23%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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