Teresa's pavlova
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]ks۶\ m E3n4M$](YvS4E/p,:Xđّe;qǗ// by>eX="ulV5j</I6J{9Y8$W Ehwn(z*fc݈$&5Yxr` b[!Hd(w7X֟Y$kEc2*K+hlCNˌV-ోzͫe>>Jk1u*tU~^w NiL*@+1YWw^)F ĘZG$NZg֨ynya(& YܚoZc]LD<.Og.*u$$; ͈YHIduKe6UAĒ<A!, qF gFhH&d,t]ȶ,&# znX=(aWWnC]Sҭ kȋ$Pھ1DD4sԄ15N.a Yuh8I5q&ӐVo;GOm\uEl ?O ~DEaޜ}z1!f0zQ<;:'zd~m)));<)h6A @r5Ђ%= 9}M޵߻S;נZvw| 7hg/8V{[jҔZ!q-x`EYwy.h8;24)stK(r;׀˓9F{ճ˫e&c.  |4"Ry;-X1~nNIEN3)m9N*Ā˫-YU0eth_]_`HLIBR[ (Cden_·gxij/GzggK瓽be"] r8 "ˀ ] 0)`htv0X9S]KdT"FȦ,Ag&)H z8%#҈Ѧ,gZ;C9;v@kXp}` RYFR QJ; B's.s`X(ƻ^{րQt{/tj0BBSIH"d} ޳,IkA|Fc27{V)זW+>tjtOwXpލP,r-<0I\IF`@ρ;CHIT*~惹ʴؗ/\6, )3$_tJu2C)dy a%3x0S]@YjZ81IiVy!{ifUGl iEMW钐j՛Oji[jSM[7e d$dEۓwn nݪ["iÇ*9Xh=>::SDV\!%El|[ʑ@ϩ={j^.O˃H20<.8[Uvs|8J`eijY<*g0`)_MjuJ@9*tG_+twKϓG{@͓hDZWs 2^hCJYW2&QFia9ZQ3&!OB,JZٜ;ռE$Kϑ/!XHPlY1ƃb "ckAKk)M=]uMޒ+%.J2ں,! fk Jl.T[i-Zc= _ ,\V*kW-'9}x~><Ͽ6 z_nμ7~L)3OԿE *1/( nTxeb;3f ̽J(L^x!^琸6V^tס8-"Α - Ovf6+-0*U vքwpEZiڟZHҁH+v 34k쬄Yd 'qbx v[zεd$G%7<\ڼY"F0貉\Z=mgalWDƑRVcWVTM8k:)V5MIF?Jzc x %j,cVԝNq EIْlL\_<кP*|hqкž{+R6݌FMvuJUs L!c̒UeAzFk2R"&*v^ޠ][!mvС^ z`E;+˶!߆Y g>[EHW,&-zɸRC 2߲~5pɮxvk.3]2}]' [^; Ii׫Y^uV_iJexч=Rg'%y \nFяˉdih]Lh݆+6G |hǛ:,glʈ?^j@scrX۰Q# 4o]ǬfKp@n4fA{/ QdTĞa㮉`^<: bqřqp@q?u lH6QH `řMLj8\kG@LM(M#5-]0N%l]m)b.!=G D%O:(_7-8\u4. 4\'8<^@%:Ӂ4^AЈjqyE:c:9@Uԁ4dr6c #:>Bdb$2& $;z6G:@6G:fM9>D!`ShAi Y0T'*:0l6\7 2Çxq:eOLc2~l1BT@ע 9̐FXLPxLEst|oNfI2xЁд4=#kꛆQ :gӴIFLʋye8&TPue񘆇y1 #2 ǸyFi4f'sg:Fc]W:ZF̈́ sXёIiOcAB0Ӏ2pPam?aZVބ"AVϷL[ܱ`C8)LĆTTH:8L8=mLgg6K"64!yBu̟ d0qs c0MLdm&^%D_چ1&F Ti?_W&py|"dYu4҄6s|Sq<мR DJ )гc4#r}:h7IcWL},=t HcpQ31|GxNdTdQAD&^=B-kbghyOaS/]iY5[,16X05 nەa|a; tLItMpiτ3>9.X҂дyV!3e "Vo 2͹q`/Ot3cMVqOR Hp=mUjxOr_UNV.juE[Lέ4뉛m/W\&m qeϴzÔfmieOZn|3Unc-⨿_
Teresa's pavlova
  Low Fat    Microwave  
Last updated 10/4/2011 8:26:24 PM. Recipe ID 60751. Report a problem with this recipe.
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      Title: Teresa's pavlova
 Categories: Desserts, Low-cal, Low-fat, Microwave
      Yield: 1 Servings
 
      1 ea Egg white, room temperature
      2 ts Granulated sugar
      1 ea Serving Non-stick Spray(Pam)
      1 ts Powdered sugar, divided
    1/8 ts White vinegar
    1/8 ts Vanilla extract
    1/2 c  Fresh strawberries or kiwi
      1 tb Whipped topping
 
  Use a shallow rectangular baking dish, approximately 6 by 8 inches.
  Spray with non-stick butter flavored cooking spray. Line with wax
  paper cut to fit.  Spray again with Pam, dust lightly with 1/2 of the
  powdered sugar. Set aside.  Whip egg white until firm peaks form. Add
  sugar, vinegar and vanilla and whip until stiff peaks form, about 30
  seconds to 1 minute more. Spread evenly in baking dish, and cook in
  microwave oven for 1 1/2 to 2 minutes on high. The meringue will
  stretch and spread while baking, but will shrink back to proper size
  while cooling, so don't panic! Cool meringue, and turn out onto wax
  paper that has been lightly dusted with the remaining powdered sugar.
  Spread with the tablespoon of whipped topping, top with the fruit and
  gently roll up. Garnish with small piece of fruit and mint leaves.
 




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Recipe ID 60751 (Apr 03, 2005)

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