Pavlova

I first had Pavlova in England.  I instantly loved it and a few years ago came across a recipe for it.  This is one of my family's very favorite desserts.  The crust is light, flaky and chewey - it is a unique texture.  It is especially good in the summer when you have the choice of lots of fresh berries, mangoes, kiwi, etc.  We made this for Christmas Eve and I did a healthier version for the topping - I will post both options below.

Pavlova
4 egg white
1/4 tsp. cream of tartar
1 cup sugar
Preheat oven to 225.  Beat egg whites and cream of tartar in bowl with electric mixer on high speed for 5 minutes.  Gradually add sugar and beat on high until stiff peaks form. (you cannot overbeat)

Spoon mixture onto a baking sheet covered with parchment paper (or sprayed foil).  Using a large spoon, make a 10" circle of meringue.  Even out and bake for 90 minutes.  Cool completely.

Regular Topping
4 oz. cream cheese
1/2 cup sugar
1 cup cool whip

Beat together and allow to sit in fridge to set up, then spread over pavlova crust and top with fresh fruit.

Healthy Topping
1 cup plain nonfat greek yogurt
1/2 cup sugar free strawberry or raspberry preserves
Stir together and top with fresh fruit
This topping is more mild - but is still really good!