1/4 c. slivered almonds
1 (17 oz.) can Kadota figs in heavy syrup, drained
1 (17 oz.) can apricot halves in heavy syrup, undrained
3 egg whites
1/2 tsp. vanilla
Artificial sweetener equal to 1/4 cup sugar

Spread almonds in single layer on bottom of glass pie plate. Microwave at high until lightly toasted (about 3 minutes), stirring after every minute. Set aside and let cool. Spoon figs, apricot halves and apricot syrup into 3-quart glass casserole. Beat egg whites and vanilla in medium bowl until soft peaks form. Gradually add in sweetener, beating until stiff, but not until dry peaks form.

Spoon mixture into mounds on top of fruit around outside edge of casserole. Microwave at high until egg whites are set (about 2 minutes), rotating casserole after 1 minute. Sprinkle meringues with toasted almonds. Serve hot. 8 servings.