|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.