| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chilled des, Brandname |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Unsweetened Apple Sauce |
| 1 |
pk |
Sugar-free gelatin strawberry flavor; (4-serving size) |
| 8 |
oz |
Plain yogurt |
| 2 |
c |
Strawberries; fresh OR frozen, thawed |
| 3 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
FILLING
PREPARED MERINGUE SHELLS
In medium saucepan, heat apple sauce until boiling. Stir in gelatin until
dissolved. Stir in yogurt until well blended.
In food processor with metal blade or blender container, combine gelatin
mixture and strawberries; process until smooth. Cover; refrigerate until
thickened but not set, 10 to 20 minutes.
Beat gelatin mixture at highest speed for 5 minutes. Pour into 1 1/2-quart
bowl. Cover; refrigerate until firm, about 2 to 3 hours.
To serve, place serving of mousse in each meringue shell.
FOR SHELLS: Heat oven to 250F. Line cookie sheet with parchment paper.
In small bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating continuously until stiff peaks form.
Form individual meringue shells by spooning meringue mixture into prepared
pan. Using back of a spoon, shape into a 4-inch circles building up sides
at least 1/2 inch higher than center.
Bake at 250F for 50 to 60 minutes or until dry and firm.
Turn off oven; leave shells in oven with door closed 1 to 2 hours. Remove
from oven to cool completely; remove shells from paper.
Yields 6 to 8 servings and meringue shells.
Notes: Pantry: Mott's Natural Apple Sauce. Garnish this elegant dessert
with strawberry fans. To make the fans, start at the tip and cut the
strawberry into thin slices without cutting through the end. Spread slice
open to form fan.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18,
1998
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