Cherry Meringue Dessert Recipe

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—Roberta Moellenberg, Idalia, Colorado

This recipe is:

Diabetic Friendly

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Cherry Meringue Dessert Recipe

Prep: 35 min. Bake: 1 hour + cooling

Yield: 15 Servings

35 60 95

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sugar
2 cups reduced-fat whipped topping
1 can (20 ounces) reduced-sugar cherry pie filling

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour; turn oven off (do not open door). Let meringue cool in oven for at least 8 hours or overnight. Just before serving, spread with whipped topping and top with pie filling. Yield: 15 servings.

Nutritional Analysis: 1 piece equals 108 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 18 mg sodium, 23 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Originally published as Cherry Meringue Dessert in Country Woman July/August 2005, p38