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Measurements
      Title: MOCK PAVLOVA
 Categories: Low-cal, Low-fat, Desserts
      Yield: 4 Servings
 
      4 ea Egg whites; at room temp
           Sweetener; equivalent to
           -1 tsp
      1 pn -Salt
      2 ts Cornstarch
      1 ts Vanilla
      1 ts Vinegar
      2 ea Kiwis
 
  From Murray V.F. Jones of the New Zealand Diabetes Association "Make
  sure that the eggs are fresh and at room temperature," he cautions.
  "Try kiwi fruit", he suggests, as a garnish. You'll need a piece of
  kitchen parchment.
  
  1. In a bowl, beat the egg whites until foamy. Add the sweetener and
  salt, and continue beating. Beat in the cornstarch, vanilla and
  vinegar until soft peaks form. Work quickly, and take care not to
  overbeat.
  
  2. Rinse a piece of kitchen (grease proof) parchment with water.
  Place on a baking pan.
  
  3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
  circle. Bake at 250F for 1 hour or until firm.
  
  4. Remove from oven and cool in the pan. Invert on a platter and peel
  off paper. Peel and slice the kiwis crosswise into circles, leave
  some round or cut some in half. Arrange in attractive designs on the
  pavlova. Cut in four portion. Serve cold.


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