Pecan Pavlovas

10 ingredients
2 steps

Ingredients

  • 4 egg whites lrgs
  • 1 salt
  • 1 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans chopped
  • lowfat yogurt cup French vanilla, whipped smooth
  • 3 bananas Nino, or finger, peeled,, up to 4 sliced 1/4 inch thick

Directions

  1. 1
    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 1/2 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
  2. 2
    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

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