| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Grains | Dessert, Pudding, Fruit | 6 | Servings | |
INGREDIENTS
| 3 | Egg whites | |
| 6 | oz | Sugar; (up to 8) |
| 1/2 | ts | Cornstarch |
| 1/2 | ts | Vanilla |
| 1/2 | ts | White vinegar |
| 1/4 | pt | Whipping cream; (up to 1/2) |
| 1/2 | pt | Sour cream |
| 1 | ts | Powdered sugar; (up to 2) |
| 8 | Sliced strawberries (fresh or frozen); (up to 16) | |
| 1 | c | Pomegranate seeds |
| 1 | Kiwis for garnish; (1 to 2) |
INSTRUCTIONS
MERINGUE FILLING Beat egg whites until stiW add sugar a table- spoon at a time. Beat thoroughly between additions~ With last tablespoon, add the corn- starch. Add vanilla and vmegar. Make individ- ual meringues on greased wax paper that covers a cookie sheet. Spoon or pipe it out in a dishlike shape. Place in oven at about 200- 225 degrees. Bake for 2 hours until stiff as a pie shell. Set aside to cool~ Peel off paper. FILLING: Whip cream. Mix with sour cream. Sweeten with powdered sugar to taste. Mix in the fruit and pomegranate seeds. Spoon mixture into meringues. Chill before serv- ing. Garnish with kiwi slices. Serves 6 to 8. Recipe by: Arizona Magazine Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on Jan 06, 1998
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