| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Meringue de, Specialty d | 6 | Servings |
INGREDIENTS
| 4 | lg | Egg whites |
| 1 | pn | Salt |
| 1/8 | ts | Cream of tartar |
| 1 | c | Granulated sugar |
| 1 | ts | Cornstarch |
| 1 | ts | Vinegar |
| 1 | ts | Vanilla extract |
| 1/2 | c | Toasted pecans, chopped |
| 2 1/2 | c | French vanilla lowfat yogurt, whipped smooth |
| 3 | Nino (or finger) bananas, peeled, (up to 4) sliced 1/4 inch thick |
INSTRUCTIONS
MERINGUE FILLING AND GARNISH Meringue: Position a rack in the center of the oven and preheat to 400 degrees F. Line a large cookie sheet with parchment paper; set aside. In a 4 1/2 quart bowl of a heavy-duty electric mixer, using a wire whip attachment, whip the egg whites, salt and cream of tartar until soft peaks form. Spread the meringue mixture into a 9 inch circle, mounding the sides a little higher than the middle. Place the cookie sheet into the oven and immediately turn the oven temperature down to 250 degrees F. Bake the meringue for 1 hour or until dry and crunchy on the outside. (Some cracks may form on the surface.) Let cool to room temperature. Assemble the Pavlova: Carefully peel the meringue off the parchment and transfer to a serving plate. Create a 1 inch ring by spooning yogurt along the entire inside edge of the meringue shell. Top the yogurt ring with sliced bananas. Spoon yogurt into a 3 inch diameter mound in the center of the shell. Top with bananas. Garnish center with strawberry salsa. (Recipe to follow.)s Yield: 6 servings (Courtesy of Wayne Harley Brachman, Mesa Grill, New York ) RECIPE FOR HEALTH SHOW #RHC77 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: RECIPE FOR HEALTH SHOW #RHC77 Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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