Pistachio-Cranberry Divinity

Vegetarian
Gluten Free
Dairy Free
Pistachio-Cranberry Divinity
60 min.
20
93kcal

Suggestions


Indulge in the delightful sweetness of Pistachio-Cranberry Divinity, a treat that perfectly balances the rich, nutty flavor of pistachios with the tartness of sweetened dried cranberries. This enchanting confection is not only a feast for the taste buds but also a visual delight, making it an ideal addition to any gathering or celebration. Whether you're looking for a unique appetizer, a charming starter, or a light snack, this recipe is sure to impress your guests.

What makes this divinity truly special is its simple yet elegant preparation. With just a handful of ingredients, you can create a light and airy dessert that is both vegetarian and gluten-free, catering to a variety of dietary preferences. The process of whipping egg whites to soft peaks and carefully pouring in the hot syrup creates a mesmerizing texture that melts in your mouth.

Ready in just 60 minutes, this recipe yields 20 delightful servings, each containing only 93 calories. Perfect for those who want to indulge without the guilt! So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this exquisite Pistachio-Cranberry Divinity. It's not just a treat; it's an experience that will leave everyone craving more!

Ingredients

  •  egg whites 
  • 0.3 cup water 
  • 0.3 cup plus light
  • 1.5 cups sugar 
  • 0.5 teaspoon vanilla 
  • 0.5 cup pistachios chopped
  • 0.3 cup cranberries dried sweetened coarsely chopped

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • hand mixer
  • candy thermometer

Directions

  1. Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.
  2. In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250°F on candy thermometer.
  3. When syrup is 250°F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.
  4. Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet.
  5. Let stand about 30 minutes or until completely set.

Nutrition Facts

Calories93kcal
Protein3.23%
Fat13.55%
Carbs83.22%

Properties

Glycemic Index
5.35
Glycemic Load
11.19
Inflammation Score
-1
Nutrition Score
0.85826087597272%

Flavonoids

Cyanidin
0.23mg
Catechin
0.11mg
Epigallocatechin
0.06mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.01mg
Myricetin
0.04mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:92.83kcal
4.64%
Fat:1.47g
2.26%
Saturated Fat:0.17g
1.08%
Carbohydrates:20.34g
6.78%
Net Carbohydrates:19.94g
7.25%
Sugar:19.6g
21.78%
Cholesterol:0mg
0%
Sodium:5.55mg
0.24%
Alcohol:0.03g
100%
Alcohol %:0.15%
100%
Protein:0.79g
1.58%
Vitamin B6:0.05mg
2.65%
Copper:0.04mg
2.14%
Manganese:0.04mg
2.1%
Vitamin B1:0.03mg
1.97%
Fiber:0.4g
1.59%
Phosphorus:15.42mg
1.54%
Potassium:35.2mg
1.01%
Magnesium:4.03mg
1.01%