Sweet Cherry Meringue Dessert Recipe
- 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
- 1. In a large 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.
- 2. Transfer to a 13-in. x 9-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.
1 piece: 241 calories, 6g fat (2g saturated fat), 0 cholesterol, 129mg sodium, 45g carbohydrate (0 sugars, 1g fiber), 3g protein.
Reviews for Sweet Cherry Meringue Dessert
"Very easy to make. I was skeptical, but it really did taste good!"
"Too much sugar; why don't they put the sugar grams in the nutritional analysis?"
"I haven't had time to try this receipe, butwill later"
"My Mom made this in a pie plate, and served this with strawberries. She also served it with real whipped cream!"
"Fantastic dessert. My only recommendation is that unless you plan to serve it all at once I would not put the toppings on the entire crust but rather cut as many pieces of the crust you need and individually apply the toppings. Otherwise the crust does get soggy."
"This is a delicious dessert - easy to make with just the right amount of texture in the meringue with the crackers & nuts."
"This was very good. I'll make it again. I used reduced cool whip. Next time I might use cherry preserves instead of the pie filling."
"My mom made this 'base' as a change from strawberry 'shortcake' as a kid. It's excellent used that way. Much better than the pie filling version."
"If you are diabetic, you should have figured out by now that Splenda can be substituted for the sugar. Just remember that the egg whites need to be stiffer before adding splenda."
"to be diabetic friendly the 2 cups sugar should be switched to 2 cups of granulated Sugar Substitute like Splenda."
"I have a quick question to those who have actually made this. Does the crust hold up well after you make it. In other words, if it sits for a few days while my family is eating it up, will it get soggy and unpleasant? Thanks in advance for any help.Also, for those who complain about recipes without making them, this section is called "reviews"."
"To Kay Lafitte: It does say "healthy and Diabetic Friendly". I agree, there isn't much diabetic friendly in the sugar content or cherries either."
"Great dessert! I put the cherry pie filling directly onto the crust and dolloped the whipped topping on each serving if my guests wanted it, and of course they all did! As to the egg yolks and another way to use them besides scrambled eggs or omelettes, lemon meringue pie takes either 2 or 3 eggs for an 8" or 9" pie. My family eats the pie filling as pudding, no need for a crust or meringue!"
"What part of this recipe is Diabetic Friendly?????? 2 cups of sugar in the maringue and the a 20oz can of 'reduced-sugar pie filling????"
"With 45 gm Carb. per serving, it's not "friendly" for anyone!"
"2 CUPS of SUGAR & you say this recipe is Diabetic Friendly??!!...on what level????"
"Awesome recipe! We loved it! I didn't have any pecans, hope to have some next time I make this."
"To kaye lafitte: I don't think its suppposed to be a diabetic recipe, just one for dieters who are looking for lower fat recipes (notice the category above the recipe)."
"If this is a diabetic recipe, why is there 2 cups of sugar in this? I'm looking for diabetic recipes for my mom."
"re:cherry meringue desserthow big of a piece = 1 serving"
"I made this for our care group..went over well, I was pleased it didnt call for anything costly, since I will be making it again to serve 60, and the most expensive is the cherry pie filling!... no cream cheese, and I will leave out the pecans, due to allergies.I would highly recommend this; the crust can be made a day or 3 ahead of time, and oh, I used regular whip cream, rather than the frozen whipped topping! And, I will cut the pieces smaller!"
"I assume this recipe should be refrigerated since the topping is a frozen whipped topping, but I wondered about the crust. Am I correct in assuming you refrigerate the Cherry Meringue dessert when finished?"
"Made this for our pot luck dinner - had so many requests for the recipe, had to make a list of them! I didn't even get a piece of it! Was pleased with how it turned out and will make it for our block party in a few weeks!...hoping I get a taste of it this time around! A real keeper!"
"I do not cook expensively, give a recipe to use the egg yokes."