pecan pavlovas

Categories
Meringue de
Specialty d
Yield
6 Servings
MeasureIngredient
4 larges Egg whites
1 pinch Salt
⅛ teaspoon Cream of tartar
1 cup Granulated sugar
1 teaspoon Cornstarch
1 teaspoon Vinegar
1 teaspoon Vanilla extract
½ cup Toasted pecans, chopped
2½ cup French vanilla lowfat yogurt, whipped smooth
Nino (or finger) bananas, peeled, (up to 4) sliced 1/4 inch thick

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 4½ 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@...

Recipe by: RECIPE FOR HEALTH SHOW #RHC77 Posted to MC-Recipe Digest V1 #511 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997

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