Tasty Cherry Meringue Dessert Recipe

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Tasty Cherry Meringue Dessert Recipe

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5 1
Publisher Photo
—Roberta Moellenberg, Idalia, Colorado
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour + cooling

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

Nutritional Facts

1 piece: 108 calories, 1g fat (1g saturated fat), 0 cholesterol, 18mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Cherry Meringue Dessert in Country Woman July/August 2005, p38

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