Serves: 6
Total Calories: 141
TO PREPARE MERINGUE:
Preheat oven to 350°F. Beat egg white until soft peaks form. Beat in fructose until egg whites are glossy and stiff. Place six mounds of whipped egg white into an 8-inch square pan filled with 1/2-inch cold water. Bake for 7 to 8 minutes, or until tops are lightly browned. Remove with slotted spoon onto waxed paper. If not using within an hour, refrigerate.
TO PREPARE FRUIT SAUCE:
Place strawberries, fruit spread, orange juice, 2 tablespoons water and fructose in medium sauce pan and cook over medium heat for about 10 minutes, or until strawberries are soft. Mix remaining water with cornstarch, add to strawberry mixture and heat, stirring constantly, until thickened.
ASSEMBLY
Cool sauce and spoon into 6 individual dessert dishes or goblets. Top each with a meringue. Serve with ESTEE Strawberry or Vanilla Creme Filled Wafers. (Wafers not included in nutrient analysis.)
EXCHANGES
1 Carbohydrate
PYRAMID SERVINGS
1 Fruit
NUTRITION FACTS
Calories 63
Calories from Fat 2
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 63 mg
Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 12 g
Protein 1 g
This Floating Islands With Fresh Fruit Sauce recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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