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Summer Pavlova Recipe

   
 

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     Summer Pavlova

Category   Desserts - Breads
Sub Category   None
Servings   6

Ingredients
2 egg whites, room temperature
scant 1/4 cup superfine sugar
1 tsp cornstarch
2 tsp vanilla
1 tsp vinegar
1 1/3 cups lowfat cream cheese
1 1/4 cups (300 g) strawberries (or mixed berries)
 

Instructions
Preheat oven to 250 F (120 C), and line a baking sheet with parchment paper. Put egg whites in bowl and whisk until stiff, gradually adding sugar a little at a time. Stir in cornstarch, vinegar and 1 tsp vanilla. When all the sugar has been added and the mixture forms stiff peaks, transfer it to a piping bag. Pipe bowls by going around in a circle and placing one line of meringue on top of the other.
(if you don't have a piping bag, use a spoon and make 6 circles on the parchment (about 5 inches/12.5 cm across, hollowing out the center to make a bowl)
Bake in oven for 1 1/2 to 2 hours, or until crisp. Turn oven off and let meringues cool in oven. Remove and leave until completely cool before removing from parchment. Store in airtight container.
Beat cream cheese and yogurt together until well blended, then stir in vanilla. Cut fruit into bite sized pieces if necessary. Fill meringue cups with cream cheese mixture, then top with berries. Garnish with fresh mint if desired.


Originally Submitted
9/2/2011





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