1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray. 2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes. 3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6 to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are very fragile. Handle very delicately.). 4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes. 5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova. Yields 1 pavlova per serving. ---------------------------------------------------------------------------
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