Desserts Microwave Fudge Serves 8 ½ cup margarine or butter, quartered 1 box 10x confectioner’s sugar ½ cup cocoa ¼ cup milk 1 teaspoon vanilla ½ cup chopped nuts
Pavlova Serves 8 6 egg whites 1 tablespoon white vinegar 2 cups sugar 8 ounces fat-free Cool Whip topping 1 pint strawberries, sliced
Mix all but the last two ingredients in a microwave-proof bowl. Microwave on high 2 minutes. Stir well. Add vanilla and chopped nuts. Pour into a buttered baking dish and chill. From Stephanie Hiers Phyllis Hiers
This is an easy version of the traditional Australian Pavlova. It is sure to impress and is fat free. Heat oven to 300 degrees. Grease 9” glass pie pan with butter or margarine. Set aside. Beat egg whites until stiff; add vinegar and beat until combined. Add sugar, a little at a time, beating after each addition, until well dissolved in egg whites. Pour egg whites into pie pan, smoothing top, and bake in oven for 1 hour. Cool. Combine sliced strawberries with Cool Whip; set aside. When pie has completely cooled, cut off top crust and crumble; set aside. Place Cool Whip mixture in center of cooled pie crust and place the crumbled crust on top. Refrigerate. Cut into wedges and serve. Gail Hobgood 391