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Traditional Pavlova

Diabetic.Foodie's picture
  Meringue 2 Cup (32 tbs) (1 Recipe Basic)
  Frozen low fat nondairy whipped topping 2 Cup (32 tbs), thawed
  Fresh strawberries 2 Cup (32 tbs), hulled
  Ripe kiwis 4 , peeled

Prepare the Basic Meringue.
Trace a 12 in. (30 cm) circle on the inside of a clean brown paper grocery bag or a piece of parchment paper.
Put the paper on an ungreased cookie sheet.
Spoon the meringue into the circle.
Spread so it is evenly distributed.
Bake in a preheated 250°F (120°C) oven for 1 hour.
Turn off the oven.
Leave the meringue in the oven for an additional 30 minutes without opening the door.
Then cool on a wire rack.
Carefully remove the brown paper and place the meringue on a serving plate.
Just before serving, spread the whipped topping carefully over the top of the meringue.
Slice the strawberries lengthwise.
Place them, cut-side-down, so the points extend out past the edge of the meringue.
Slice the kiwis in thin "coins" and overlap them in a ring.
Arrange the remaining strawberries in the center.

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