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Floating Islands with Fresh Fruit Sauce |
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Serves: 6 Print this RecipeMeringue: 1 large egg white 1 tablespoon ESTEE fructose Fruit Sauce: 2 cups halved fresh or frozen strawberries 1 cup ESTEE raspberries fruit spred 1/3 cup unsweetened orange juice 4 tablespoons cold water, divided 1 teaspoon ESTEE fructose 2 teaspoons cornstarch 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 Tbsp 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 Carbohydrate 1 PYRAMID SERVINGS Fruit 1 NUTRITION FACTS Calories 63(2 calories from fat) 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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