Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray	2	dashes		-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
splenda sugar substitute	1/3	cup		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
water	1	tablespoon	boiling	0.0	0.0	0.0	0.0
pineapple	1		cubed	-	-	-	-
mango	2		cubed	-	-	-	-
papaya	1		cubed	-	-	-	-
spearmint	2	tablespoons	cut	5.016	0.9587	0.3751	0.0832
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.