Pavlova

Happy Mother's Day!!! My little kiddies were really sweet and remembered me :) I've had another busy weekend and the last 2 weeks of school are going to be crazy!!! This lunch lady's ready for summer. Yesterday afternoon I had a little extra time and was excited to try my hand at making Pavlova. I love meringue cookies and by looking at the recipe it sounded like a big meringue cookie topped with cool whip and fruit. I was exactly right! It turned out beautiful, light and refreshing. Heck, you can eat the whole thing without getting full... and I know this first hand. I couldn't wait to try it out so I cut myself a slice.
It was a pretty large slice... but I was trying to cut around the fruit so I could get a good picture (you believe that right?). It was love at first bite. I thought... hmmm, I could eat a little more, so I cut myself another slice. It tasted wonderful and very light, airy, and apparently not filling at all. I got a little more for good measure and looked at the cake. I had eaten at least half of it. I was embarrassed with myself. Everyone would think I was a pig if they saw I ate half of the thing. Can you guess what I did. I ate the rest of it. The kids were playing at my parents and my husband was working on a firetruck so they never knew I made it... it's our little secret. You won't tell will you??? Enjoy... I think you could say I did :)

PAVLOVA
4 egg whites
1 tsp vanilla extract
1 tsp white vinegar
1 cup sugar (I used Splenda)
1 carton (8 ounces) frozen whipped topping, thawed
fresh fruit

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.