Friday, June 18, 2010
*MERINGUE FRUIT TART*
MERINGUE FRUIT TART
A beautiful, crispy golden meringue basket to showcase your prettiest fruit combinations - from Splendid Low-Carbing.
5 egg whites
1 tsp vanilla extract (5 mL)
1/4 tsp cream of tartar (1 mL)
1/2 cup SPLENDA® Granular (125 mL)
Crème Fraiche, page 172 (625 mL)
11/2 cups canned fruit cocktail in juice, drained (375 mL)
Let egg whites stand at room temperature about half an hour. In medium bowl, beat egg whites, vanilla extract and cream of tartar, until soft peaks form. Add SPLENDA® Granular, 1 tbsp (15 mL) at a time, while continuing to beat until stiff peaks form. Spray 9-inch (23 cm) pie dish liberally with nonstick cooking spray and spread meringue inside and up sides to top edge. Bake in 300°F (150°C) oven on bottom rack 45 minutes or until golden brown. Switch off oven and leave meringue inside oven one hour to dry further.
Fill meringue basket with Crème Fraiche, page 172. Place fruit on top. Serve immediately.
Helpful Hints: Slice pie with wet knife and lift slice of pie with cake lifter.
If not using crust right away, store in cupboard uncovered until ready to fill. This is a wonderful tart which children and adults alike just rave about!
Yield: 10 servings
2.9 g protein
10.5 g fat
6.7 g carbs