| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Desserts, Meringue po | 1 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1/8 | ts | Cream of tartar |
| 1/4 | c | Sugar |
| 1 | Kiwi fruit; peeled and sliced | |
| 2 | tb | Reduced-calorie red raspberry spread |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Line a baking sheet with aluminum foil; draw 2 (3-inch) circles on foil. Beat egg white (at room temperature) in a bowl at high speed of an electric mixer until foamy. Sprinkle cream of tartar over egg white; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon half of meringue mixture onto each circle. Using the back of a spoon, shape mixture into circles, mounding sides at least 1/2-inch higher. Bake at 225 degrees for 45 minutes. Turn oven off, and let meringue shells cool at least 1 hour before opening oven door. Carefully peel aluminum foil from shells; cool shells com- pletely on wire racks. Arrange half of kiwi fruit slices in each shell. Combine raspberry spread and lemon juice in a small saucepan; stir well. Cook over low heat, stirring constantly, until drizzling consistency. Drizzle mixture over kiwi fruit. Yield: 2 servings. 143 calories, 2 grams protein, 0 grams fat, 34.1 grams carbohydrate, 0 milligram cholesterol, 38 milligrams sodium and 2 milligrams calcium per meringue with fruit. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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