2003 Cranberry Meringue Pie

By boandozzy

One piece equals 329 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 202 mg sodium, 64 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Cranberry Meringue Pie in Light & Tasty October/November 2002, p23

Ingredients

• MERINGUE:
• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 cup orange juice
• 3/4 cup water
• 3/4 cup sugar
• Sugar substitute equivalent to 3/4 cup sugar
• 1/3 cup quick-cooking tapioca
• 2 teaspoons grated orange peel
• 1/4 teaspoon salt
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 pastry shell (9 inches), baked

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Place cranberries in a food processor; cover and pulse until coarsely chopped.

In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.

Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours. Yield: 8 servings.

Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener.