Press enter to see results or esc to cancel.

Cinnamon Chocolate Meringue recipe

Cinnamon Chocolate Meringue.Only one gram of fat and practicallyno cholesterol in each serving of this elegant looking dessert.

Recipe: Cinnamon ChocolateMeringue

1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated fat-free milk
1/4 cup refrigerated or frozen egg product , thawed
1 tablespoon cornstarch
1 (1.3-ounce) envelope whipped dessert topping mix
1/2 cup fat-free milk
1 recipe Meringue Pie Shell (see below)
Shaved semisweet chocolate (optional)
Fresh mint (optional)

  • For filling, in a medium saucepan combinebrown sugar, cocoa powder, evaporated fat-free milk, egg product,and cornstarch. Cook and stir over medium heat until mixtureis thickened and bubbly. (Mixture will be very thick.) Cook andstir for 2 minutes more. Remove from heat. Cool to room temperature.
  • In a small mixing bowl prepare whippeddessert topping mix according to package directions except usethe fat-free milk. Stir a small amount of whipped topping intochocolate filling to lighten it. Then fold remaining chocolatemixture into whipped topping mixture. Spoon mixture into MeringuePie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolateshavings and mint, if desired.

    Makes 8 servings.

    Meringue Pie Shell: Draw an 8-inch circle on heavy brown paper*. Placepaper on baking sheet. In a mixing bowl combine 2 egg whites,1/4 teaspoon ground cinnamon, and 1/8 teaspoon cream of tartar.Beat with an electric mixer on medium speed until soft peaksform (tips curl). Gradually add 1/2 cup granulated sugar, 1 tablespoonat a time, beating on high speed about 4 minutes more or untilmixture forms stiff, glossy peaks (tips stand straight) and sugardissolves. Spread 1 cup of the meringue over 8-inch circle onthe paper. Spoon remaining meringue into a decorating bag fittedwith a large star tip (about 1/2-inch opening). Pipe a shellborder on edge of meringue circle about 1 1/4-inches high. Thecompleted shell should be about 9 1/2-inches in diameter (Or,spread all of the meringue over a 9 1/2-inch circle buildingup the edge.) Bake in a 300°F (150°C) oven for 40 minutes.Turn off oven. Let dry in oven with closed door for 1 hour. Coolon a wire rack. Carefully remove paper from meringue shell. Placeon serving plate.

    Make-Ahead Tip: Prepare the MeringuePie Shell up to 1 month ahead; store meringue in a covered containerin the freezer. To serve, add the filling and chill for 2 to24 hours.

    *Note:Use only paper that is specially made for baking purposes.

    Nutritional Information Per Serving (1/8of recipe): calories: 161, total fat: 1g, cholesterol:1mg, sodium: 65mg, carbohydrate: 32g, protein: 4g, vitamin A:5%, calcium: 9%, iron: 6%

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    If the Cinnamon ChocolateMeringue recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix.

    Leave a Comment