A sweet, crisp meringue ‘cake’ is toppedwith a luscious assortment of fresh fruit.
Recipe: Tutti-Frutti MeringueRound
1 cup plus 3 tablespoons granulatedsugar 2 teaspoons cornstarch 1 teaspoon grated orange peel 4 large eggs, separated 2 cups low-fat vanilla yogurt 1/2 teaspoon cream of tartar 4 cups assorted fresh fruit (whole blueberries, cherries, raspberriesand/or grapes: sliced peaches, strawberries, apples, carambolas(star fruit) and/or peeled kiwi fruit; and/or melonballs)
In medium saucepan, stir together 3 tablespoonsof the sugar, cornstarch and orange peel. Stir in egg yolks andyogurt until well blended. Cook over medium heat, stirring constantly,until mixture boils and thickens. Cover and chill thoroughly.
In large mixing bowl at high speed, beategg whites with cream of tartar until foamy. Add remaining 1cup sugar, 2 tablespoons at a time, beating constantly untilsugar is dissolved and whites are glossy and stand in stiff peaks.(Rub just a bit of meringue between thumb and forefinger to feelif sugar has dissolved.) With spoon or pastry bag, spread mixtureover bottom of lightly greased or lined (foil or waxed, brownor parchment paper) 12-inch pizza pan, forming a rim around sides.Bake in preheated 225°F oven until firm and cake tester orwooden pick inserted in center comes out clean, about 1 to 11/2 hours. Turn off oven. Let stand in oven with door closeduntil cool, dry and crisp, at least 1 additional hour.
To serve, spread chilled custard evenlyover baked meringue shell. Arrange fruits in a decorative patternover custard. Cut into wedges and serve immediately.
Makes 8 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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