Pavlova

Heat oven to 150 degrees C

Cover a 20cm springfoam tin with baking paper on bottom and cover the sides so that paper will stick out from the pan.

Beat egg whites until stiff peaks form.
Add splenda 1 tble spoon at a time and beat well after each addition.
Add vanilla, cornflour and vinegar - beat well until combined.

Gently transfer mixture to prepared tin.

Place in oven and immediately reduce the heat to 125 degrees C. Do not open oven door while cooking.

Leave in oven for 1 hour, then turn off the oven and let the Pavlova cool completely. Do not remove from oven until cold.

During cooling Pavlova will crack.

Serve on it's own or (once in Consolidation) with your choice of allowed fruit and fat free yoghurt if desired.