| 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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