Shamrock Meringue Cups
Celebrate St. Patrick’s Day with these cute treats from Jean Elimon in Thompsonville, Illinois. “The recipe is a low-fat take on an old family-favorite lime pie,” Jean says. “It’s always a hit at potlucks and church suppers.”
SERVINGS
|
12
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
45 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1/2 cup lime juice
- 2 cups reduced-fat whipped topping
- 2 to 3 drops green food coloring, optional
- 20 green candied cherries
DIRECTIONS
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into 12 mounds on two parchment paper-lined baking sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.
In a small mixing bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set.
Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape. Yield: 12 servings.