TUTTI-FRUTTI MERINGUE ROUND
Make and share this Tutti-Frutti Meringue Round recipe from Food.com.
Provided by shirley talberg
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
- Stir in egg yolks and yogurt 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, beat egg whites with cream of tartar until foamy.
- Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
- (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
- With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
- Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
- Turn off oven.
- Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
- To serve, spread chilled custard evenly over baked meringue shell.
- Arrange fruits in a decorative pattern over custard.
- Cut into wedges and serve immediately.
Nutrition Facts : Calories 104, Fat 3.1, SaturatedFat 1.2, Cholesterol 108.2, Sodium 70.7, Carbohydrate 12.7, Sugar 11.9, Protein 5.8
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