Holiday Tasting Party Recipes

RECIPE NAME: HEART HEALTHY/DIABETIC MERINGUE SPECIAL FRUIT DESSERT

Makes 8 servings

INGREDIENTS:
¾ cup Break-free 100% liquid egg whites at room temperature (can substitute 4 large egg whites)
½ tsp. Cream of tarter
Pinch of salt
½ cup Splenda
½ cup Sugar (original recipe calls for 1 cup sugar)

Custard Sauce and Fruit:
1 large box Sugar Free-Fat Free Instant Jell-o Vanilla Pudding (could use any other flavor of pudding)
3 cups Cold milk
1 pkg frozen blueberries and one 15 oz. can drained mandarin oranges (any fruit may be used)

HOW TO MAKE THIS:
Line baking sheet with parchment or waxed paper. With bottom of a glass, template ,etc., trace 3 inch circles about 2 inches apart on paper. Turn paper over on baking sheet. Beat egg whites until frothy; add cream of tarter and salt. Beat until soft peaks form. Mix sugar and Splenda; add 1 tablespoon at a time, and beat until meringue is stiff and shiny, about 10 minutes. Transfer to pastry bag fitted with star tip. Use a little meringue to secure paper to baking sheet. Pipe 2 tablespoons meringue in center of each circle; spread to edges. Pipe 2 rings, one on top of the other, around edges of circles. Bake in preheated 200 degree F oven about 1 ½ hours or until dry but still white. Cool completely. (Meringue may be baked several days ahead and stored in airtight containers.) Mix pudding according to instructions on the box. Prepare fruit – thaw, drain, cut, etc.

MY TIP: Just before serving, spoon fruit and custard into meringue cups; garnish with fruit, mint leaves or as desired. I cool the meringue in the oven over night; seal it in a plastic container until it is ready to serve. For the tasting people will have to fill their own meringue cups to keep the crisp consistency of the cups. I often keep the cups on hand to make the dessert on demand.

MY NAME: Shirlee Singer