Low-Cal Baking
Strawberry Meringue Pinwheels
(3 votes)
(3 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 66 mg | (2 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the strawberry puree
- 8 ozs fresh ripe Strawberries
- 1 Tbsp lemon juice
- 2 Tbsps powdered sugar
- For the meringue
- 3 egg whites
- 8 ozs sugar
- ½ tsp Vinegar
- 3 tsps cornstarch
Preparation steps
1.
Rinse strawberries, trim and puree finely with the lemon juice and powdered sugar in a blender. Press the puree through a fine sieve.
2.
Preheat oven to 140°C / 275°F.
3.
Beat egg whites until stiff, add 3 tablespoons of water and continue beating. Sprinkle in the sugar and vinegar gradually while beating. Gently fold in the strawberry puree.
4.
Using a tablespoon, place 8-12 small dollops on a baking sheet lined with parchment paper. Press flat slightly and bake in preheated oven for about 30 minutes. Remove, cool and serve.
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