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Cherry Meringue Dessert
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6 egg whites
3/4 teaspoon cream of tartar
2 teaspoons vanilla extract
2 cups sugar
2 cups crushed saltines (about 60 crackers)
1/2 cup chopped pecans
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 can (20 ounces) reduced-sugar cherry pie filling
In a large mixing bowl, beat the egg whites until foamy. Add cream of tartar and
vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
time, until stiff glossy peaks form. Fold in saltines and pecans. Transfer to a
13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350°
for 20-25 minutes or until lightly browned and edges begin to crack. Cool on a
wire rack. Spread whipped topping over crust. Carefully spoon pie filling over
top.
Yield: 15 servings.
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Printed from tasteofhome.com Jul 19, 2008Copyright Reiman Media Group, Inc © 2008 |