PAVLOVA

8large egg whites
pinch of salt
1 2/3C sugar - I cut the sugar down and use 1 1/2 sugar So I use 1C splenda and 1/2C regular sugar
1T corn starch, 2t vinegar - I like balsamic and 1t rosewater -

If you don't have rosewater, use vanilla - will def change flavour of meringue

Preheat oven to 350'

Beat whites and salt until satiny, then start adding sugar a spoonful at a time until stiff and shiny
Sprinkle over cornstarch, vinegar and rosewater and fold in

Mound on parchment lined baking sheet in square or circle
Put in oven and immediately turn heat to 300' and cook for 1 3/4 hours
Can be made the night before

Leave in oven with door propped open
Cover with fresh whipped cream and any fruit you prefer and drizzle with pommegranite syrup

You can also fold into the meringue cocoa powder
I add rose petals
This is very easy

You can also cut the recipe down to 4 eggs for a smaller version and you can also make large dollop mounds as "cookies" to serve individual ones

Polish Dill Pickle Soup

Polish Dill Pickle Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups

I found this recipe folded up in a jacket pocket, just before I was going to toss the jacket in the washing machine. I don't know who gave it to me nor it's origin. If somebody claims to be the author, I'd be happy to credit them.

This soup is really good and crys for a side of kielbasa. You had better think about some crusty bread to go with it. The carb numbers are very low.
Serves: 10

1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 14 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 packets Chicken Bouillon Herb-Ox Sodium Free
2 medium carrots, coarsely grated
2 cups baker potatoes, peeled and cubed
2 ribs celery, thinley sliced
5 Polish dill pickles coarsely grated (don't use Kosher dills)
1/2 cup milk
2 tablespoons flour
1 egg
6 ounces sour cream
Pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried dill weed

In a soup pot, using a diffuser, sweat the carrots and celery.
Add broth, bouillon, and potato.
Bring to a boil. Lower heat and simmer, covered for 10-15 minutes. (Until the potato softens)
Add grated pickle and continue cooking for 10-15 minutes.
In a small bowl, beat milk and flour until smooth. Temper with a small amount of the hot soup.
Add it to the pot and bring to a boil until slightly thickened.
Remove pot from the heat.
Add the pepper, parsley and dill weed. Stir.
In a small bowl, beat egg and sour cream. Temper with a small amount of the hot soup.
Add to soup and stir until smooth.
Serve.

Freezes and reheats reasonably well with a little bit of curdling to the texture.


NUTRITION FACTS
Amount Per Serving
Calories 68 Calories from Fat 21
% Daily Value*
Total Fat 2g 4%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 221mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g
Vitamin A 96% Vitamin C 5%
Calcium 3% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.