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Cherry Meringue Dessert
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4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sugar
2 cups reduced-fat Cool Whip® whipped topping
1 can (20 ounces) reduced-sugar cherry pie filling
Place egg whites in a large mixing 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. x 2-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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |