Pavlova

Years ago at a church auction, Jeff bid $100 to get the McSweeney's Australian Pavlova.  We tried to get the recipe, but they would not share.  Thanks to the internet we now can make the Pavlova for much less.  It is a wonderful light dessert or breakfast.

Lily's 5 year old birthday cake.  She always chooses fruit.

6 egg whites
1/8 teaspoon cream of tartar
1 cup sugar or splenda
1 teaspoon vanilla
1 Tablespoon cornstarch
2 teaspoons white vinegar
1 1/4 cups cool whip lite®

Jessica's  beautiful Pavlova

Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch spring form pan and dust lightly with cornstarch. You can make this in a larger pan, or just put some parchment paper on a baking sheet and scoop it on free formed.

In a perfectly clean and dry glass bowl,, beat the egg whites on medium speed until they hold soft peaks.(if there any yolk in the bowl or on the beaters, this will not turn into meringue)  Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of spring-form pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.

Top with whip cream and desired fruit, strawberries, peaches, passion fruit, pineapple, raspberries, kiwi etc.
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Nutritional Information  Per Serving (4 servings):   86 Calories; 3g Fat (30.0% calories from fat); 5g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 97mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
WW 2 points

Based on the recipe source: http://allrecipes.com/Recipe/Pavlova-Deluxe/