These showy desserts look beautiful on a buffet table and are a good combination of crunchy, smooth, and fruity flavors. They can be made rich with real whipped cream, or diet-friendly with low-sugar and fat-free versions. Ingredients 4 large egg whites room temperature 2 teaspoons cornstarch or 1/2 tsp. cream of tartar 1/4 teaspoon salt 1 cup granulated sugar 1 teaspoon vanilla extract 1 pint fresh strawberries sliced 3 kiwis, sliced 1 1/2 cupes Whipped cream (real is good, but fat-free Cool Whip works too)

Instructions
Preheat oven to 300°.

Cover a large baking sheet with parchment paper.

Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy. Slowly add sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla, beating well.

Spoon mixture into a gallon ziploc freezer bag. Pipe mixture into "nests" on the covered baking sheet--make a spiral about 2 inches across and pipe 2 or 3 rings on top of each other on the rim to make the sides. Place meringues in oven. Bake 20-30 minutes. Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

Assemble the pavlovas by topping with 1/4 cup whipped cream in each nest, then arrange fresh fruit on top.

The meringue shells can be kept frozen for up to two months. Remove them from freezer before you assemble the pavlovas, no reheating required.

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Yields: 24 Servings