1

Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.

2

Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.

3

Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6- to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are very fragile. Handle very delicately.)

4

While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.

5

When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova. Yields 1 pavlova per serving.