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Complying with a gluten-free diet can be trying at times. Scrutinizing food labels is an unpleasant fact of life because the presence of gluten sometimes varies among different brands of the same food. Gluten-free dessert mixes are expensive and limited in selection and availability.

Instead of skipping dessert, try this easy gluten-free recipe.

Pavlova with Chocolate Sauce

Yield: 9-inch tart

3 large egg whites

1 cup superfine sugar

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1 pint of fresh strawberries, hulled

Optional: chocolate sauce (see recipe below)

Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper. Using a pencil, trace a 9-inch pie plate or dish on the backside of the parchment paper. This circle will serve as your guide later.

Put the egg whites, salt and cream or tartar in a large, clean glass mixing bowl. All utensils must be clean and completely grease-free to whip the egg whites properly.

Use an electric mixer set on high to beat the egg whites until stiff peaks form. Continue whipping and gradually add the sugar. Make sure the sugar dissolves completely.

Use a spoon to heap the mixture onto the parchment paper. Spread gently to make a circular shape.

Bake until the outside is lightly browned and crisp, about one hour. Use a thin spatula to transfer to a wire rack.

Allow to cool completely, approximately 45 minutes.

Just before serving, decorate with berries. Serve with chocolate sauce, if desired.

Chocolate Sauce

Yield: 1 cup

2/3 cup unsweetened cocoa

1 2/3 cup white sugar

1 cup water

Combine cocoa, water, and sugar in a medium saucepan. Simmer over low heat for 5 minutes. Remove from heat.

This elegant dessert is deceptively simple. It is perfect for a special occasion or casual dinner. Why not try it tonight?

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