3 egg whites, room temperature
1/8 tsp. cream of tartar
1/3 c. sugar
1 tsp. vanilla, divided
1/2 c. non-fat dry milk
1/2 c. ice water
1 1/2 c. fresh or frozen unsweetened strawberries, sliced
1 c. kiwi slices

Preheat oven to 250 degrees. Line baking sheet with brown paper. Draw an 8 inch circle in center; set aside.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually add sugar and 1/2 teaspoon of vanilla. Spoon meringue in center of circle on baking sheet; spread to edge of circle, forming 1 1/2 rim. Bake 1 1/4 hours or until firm. Turn oven off. Let meringue cool in oven 2 hours without opening the door.

In chilled bowl with chilled beaters, beat non-fat dry milk. water and remaining vanilla until stiff peaks form; spread over meringue. Arrange strawberries and kiwi fruit over top.

Makes 8 servings.