Recipe - Pecan Pavlovas

MERINGUE
4 lg Egg whites
1 pn Salt
1/8 teaspoon Cream of tartar
1 cup Granulated sugar
1 teaspoon Cornstarch
1 teaspoon Vinegar
1 teaspoon Vanilla extract
One half cup Toasted pecans, chopped

FILLING AND GARNISH
2 One half cup French vanilla lowfat
yogurt, whipped smooth
3 Nino (or finger) bananas,
peeled, (up to 4) cut or sliced up
One fourth inch thick

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 One half quart bowl of a heavyduty 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
cut or sliced up 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 MCRecipe Digest V1 #511
by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997