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