Mango Meringue Roll

• 5 egg whites
• 1 cup sugar
• cinnamon sugar
• 1/2 cup slivered almonds
• 250g tub PHILADELPHIA Spreadable Cream Cheese
• 2 tablespoons honey
• 425g can mango slices, or fresh if available Whole Foods 2 ea For $4.00 thru 02/09
• pulp of 2 passionfruit

1. Beat the egg whites until stiff, but not dry, gradually beat in the sugar until dissolved to form a meringue.
2. Spoon into a greased and lined Swiss roll pan 25 x 30 cm.
3. Sprinkle liberally with cinnamon sugar and almonds.
4. Bake in a moderate oven 180C for 12-15 minutes or until firm to touch.
5. Allow to cool before turning out onto a large sheet of baking paper, almond and sugar side down.
6. Beat together the Philly* and honey, then spread over the cooled meringue.
7. Top with the mango and passionfruit and roll up as for a Swiss roll to enclose the filling, chill.
8. Cut into slices and serve with extra fresh fruit or a fruit sauce.

egg whites, sugar, cinnamon sugar, almonds, cream cheese, honey, mango, passionfruit

Taken from www.kraftrecipes.com/recipes/mango-meringue-roll-103485.aspx (may not work)