| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Pies, Fruits, Diabetic |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/8 |
ts |
Salt |
| 3 |
|
Egg Yolks |
| 3/4 |
c |
Frozen Cranberry-Rasberry |
|
|
Juice Cocktail, thawed |
| 2/3 |
c |
Water |
| 1 |
tb |
Unsalted Butter |
| 1 |
ts |
Lemon Juice |
|
|
Frozen 9-inch Pie Shell, |
|
|
Baked according to pkg |
|
|
Directions |
|
|
Meringue Powder, prepare |
|
|
Topping according to pkg |
|
|
Directions |
INSTRUCTIONS
MERINGUE TOPPING
Combine sugar, cornstarch and salt in medium size saucepan. Beat together
egg yolks, juice concentrate and water in small bowl. Gradually stir into
cornstarch mixture until smooth. Bring to boiling over medium heat,
stirring constantly; cook 1 minute more. Remove from heat; stir in butter
and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using
package meringue powder, prepare meringue topping according to package
directions. Spoon some meringue topping around edge of filling so it
touches inner crust all around. Heap remaining meringue in center. Bake in
preheated oven about 15 minutes or until meringue is lightly browned. Cool
on wire rack. Topping will weep after a few hours, so serve soon after
baking.
Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.
Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.
Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie
Chiappetta.
Posted to MM-Recipes Digest V4 #245 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 15, 97
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