Yield: 6 Servings
|4 larges||Egg whites|
|⅛ teaspoon||Cream of tartar|
|1 cup||Granulated sugar|
|1 teaspoon||Vanilla extract|
|½ cup||Toasted pecans, chopped|
|2½ cup||French vanilla lowfat yogurt, whipped smooth|
|3||Nino (or finger) bananas, peeled, (up to 4) sliced 1/4 inch thick|
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