4 ea Egg whites; at room temp Sweetener; equivalent to -1 tsp 1 pn -Salt 2 ts Cornstarch 1 ts Vanilla 1 ts Vinegar 2 ea Kiwis From Murray V.F. Jones of the New Zealand Diabetes Association "Make sure that the eggs are fresh and at room temperature," he cautions. "Try kiwi fruit", he suggests, as a garnish. You'll need a piece of kitchen parchment. 1. In a bowl, beat the egg whites until foamy. Add the sweetener and salt, and continue beating. Beat in the cornstarch, vanilla and vinegar until soft peaks form. Work quickly, and take care not to overbeat. 2. Rinse a piece of kitchen (grease proof) parchment with water. Place on a baking pan. 3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high circle. Bake at 250F for 1 hour or until firm. 4. Remove from oven and cool in the pan. Invert on a platter and peel off paper. Peel and slice the kiwis crosswise into circles, leave some round or cut some in half. Arrange in attractive designs on the pavlova. Cut in four portion. Serve cold. Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2 fruit g mg carbohydrate: 8 potassium: 196 protein: 4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1 SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras Chantiles posted by Anne MacLellan