INGREDIENTS

INSTRUCTIONS

"For this low-fat meringue treat (its name translates as "eggs in the
snow"), we've made a creme anglaise that calls for low-fat milk
instead of cream, and two whole eggs instead of as many as eight egg
yolks."  DIRECTIONS: ========== FOR SAUCE: Combine milk and orange peel
in  heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring mixture to simmer.  Combine sugar and cornstarch in medium  bowl.
Whisk in eggs.  Gradually add hot milk mixture, whisking  constantly.
Return mixture to saucepan.  Cook over medium heat until  mixture
almost simmers and thickens enough to coat spoon, stirring  constantly,
about 9 minutes; do not boil.  Strain into shallow bowl.  Refrigerate
until well chilled, at least 2 hours.  FOR MERINGUES:  Place milk in
heavy large skillet.   Add enough water  to bring depth to 1-1/2
inches.  Bring liquid to gentle simmer.  Beat  egg whites in medium
bowl until soft peaks form. Gradually add sugar  and beat until
meringue is stiff but not dry.  Using 2 soupspoons dipped into cold
water, form 6 puffs from half of  meringue mixture, dropping each puff
into simmering liquid.  Poach 4  minutes.  Using slotted spoon,
transfer meringues to kitchen towel.  Repeat procedure with remaining
meringue.   Arrange meringues atop  custard. Chill. (Can be made 4
hours ahead.)  PER SERVING: calories, 190; fat, 5 g; sodium, 114 mg;
cholesterol, 80  mg  Source: Bon Appetit (May 1994) * Typed for you by
Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 67.7mg
Sodium: 210.6mg
Potassium: 275.1mg
Carbohydrates: 27.8g
Fiber: <1g
Sugar: 26.5g
Protein: 9.2g