| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar — divided |
| 1/4 |
c |
Slivered almonds, toasted — |
|
|
And ground |
| 2 |
tb |
Cornstarch |
| 2 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Water |
| 1 |
pt |
Fresh of frozen raspberries |
| 1 |
qt |
Vanilla ice cream |
| 2 |
c |
Fresh mixed berries |
INSTRUCTIONS
SAUCE AND TOPPING:
In a small bowl, combine 1/4 c sugar, almonds and cornstarch; mix well. In
a small bowl, beat egg whites at high speed until foamy. Add cream of
tartar; continue beating until soft peaks form. Gradually add remaining
sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the
bottom and sides of a greased 9-inch pie plate. Bake at 275 deg. for 1-1
1/2 hour or until lightly browned. Turn off oven; do not open door. Let
cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile,
for sauce, combine sugar and cornstarch in a medium saucepan, stirring
constantly. Boil 1 minute or until thickened; set aside. Cool. To serve,
scoop ice cream onto meringue; top wih mixed berries and sauce. Serve
immediately. Store leftovers in the freezer.
Recipe By : ConnieClam
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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