Triple-Citrus Pavlova

• 6 egg whites
• 1/2 tsp. cream of tartar
• 1-3/4 cups sugar, divided
• 2 navel oranges Safeway 1 lb For $0.79 thru 02/09
• 5 clementines
• 1 grapefruit Safeway 10 ct For $10.00 thru 02/09
• 1 pkg. (8 oz.) Philadelphia Chocolate Brick Cream Cheese, softened
• 2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 200 degrees F.
2. Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form.
3. Add 1-1/2 cups sugar, 1 Tbsp.
4. at a time, beating 8 to 10 min.
5. or until stiff peaks form.
6. Cover baking sheet with parchment.
7. Draw 13x9-inch rectangle on parchment; turn over.
8. Spread egg white mixture into rectangle on parchment, using lines as a guide.
9. Bake 2 hours or until edges of meringue are crisp.
10. (Centre will still be soft.)
11. Slide meringue and parchment onto wire rack; cool completely.
12. Meanwhile, zest 1 orange.
13. Place colander in bowl.
14. Section zested orange and remaining fruit over colander, placing sectioned fruit in colander and reserving juice in bowl.
15. Whisk cream cheese, 1/4 cup reserved juice and remaining sugar in separate medium bowl until blended.
16. Gently stir in Cool Whip and 2 Tbsp.
17. zest.
18. Refrigerate until ready to use.
19. Transfer meringue to platter just before serving.
20. Spread with cream cheese mixture to within 1/2 inch of edges; top with fruit.

egg whites, cream of tartar, sugar, oranges, clementines, cream cheese, topping

Taken from www.kraftrecipes.com/recipes/triple-citrus-pavlova-167857.aspx (may not work)