Glazed Strawberries In Meringue Nests
- Nonstick cooking spray
- 2 tablespoons slivered almonds
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 6 tablespoons currant jelly
- 1 tablespoon lemon juice
- 1 1/2 cups sliced strawberries
- 1 1/2 cups raspberries
Spray a small skillet lightly with nonstick cooking spray. Add the almonds and toast them over medium heat, stirring, until lightly browned, 3 to 5 minutes. Set them aside.
Heat the oven to 250 degrees. Line a baking sheet with parchment paper.
Beat the egg whites and cream of tartar until frothy. Beat in the sugar, a little at a time, until stiff peaks form, the meringue is glossy and the sugar is completely dissolved, 5 to 6 minutes.
Divide the meringue into 6 portions and spoon onto the baking sheet. Using a spoon, make an indentation in the center of each meringue for the fruit. Bake the meringues 1 hour. Turn off the oven and let the meringues sit in the oven 8 hours or overnight.
Heat the currant jelly in a small saucepan over low heat until melted. Stir in the lemon juice. Toss together the raspberries and strawberries in a bowl. Pour the melted jelly over them and toss to combine. Spoon the fruit into the meringue shells and sprinkle the tops with the almonds.
This recipe yields 6 meringues.
Each meringue: 206 calories; 36 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 46 grams carbohydrates; 3 grams protein; 3.54 grams fiber.