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Ingredients
- Â Â Meringue
- 2 lrg egg whites
- 1/8 tsp cream of tartar
- 1/4 c. superfine sugar (see notes)
- 1/8 tsp almond extract
- Â Â Frzn yogurt
- 24 ounce raspberries
- 2 Tbsp. cornstarch mixed with
- 1/4 c. raspberry juice (slurry)
- 1/4 c. sugar
- 1/4 c. light corn syrup
- 1/2 tsp vanilla
- 1 Tbsp. freshly squeezed lemon juice
- 1 c. yogurt cheese (see recipe)
- 3/4 c. 1% fat soy lowfat milk
- Â Â Sauce
- 2 c. frzn mixed berries (blueberries, raspberries, strawberries, blackberries)
- 2 Tbsp. sugar
- 1/2 tsp arrowroot mixed with
- 1 tsp water (slurry)
- Â Â Garnish
- 4 x fresh mint sprigs or possibly edible flowers
Directions
- 1. Preheat the oven to 225 F (95 C).
- FOR THE MERINGUE:2. Beat the egg whites till foamy; add in the cream of tartar and continue beating till soft peaks form. Sprinkle the sugar in gradually while continuing to beat till stiff peaks form. Mix in the almond extract last.
- 3. Spoon the meringue into a pastry bag with a medium-size (Ateco #3) tip. Cover a baking sheet with parchment paper.
- Create small c. in this manner:Pipe meringue in a coil, starting out in the middle and moving out in concentric circles to create the bottom. Three circles piped one atop the other around the outside edge will form the sides.
- You should have sufficient meringue to make six 3-inch c.. Bake in the preheated oven for 2 hrs or possibly till dry but not brown. Store in an airtight container till you are ready to use.
- FOR THE Frzn YOGURT:4. Thaw the raspberries and press through a sieve. You should get 1 1/2 c. of raspberry juice. Reserve 1/4 c. of the juice for the slurry and pour the rest into a saucepan. Bring to a boil and cook till reduced to 1 c., that will take about 10 min. (The amounts given in this step will need to be adjusted if the recipe has been scaled).
- 5. Remove from the heat to add in the slurry, then return to the heat to cook the cornstarch till clear, for 30 seconds to 1 minute. Stir in the sugar, corn syrup, vanilla, and lemon juice. Set in the refrigerator to chill.
- 6. Stir the yogurt and soy lowfat milk together with a wire whisk till there are no lumps. Add in the chilled raspberry syrup and stir till well mixed. Pour into your ice cream freezer and follow the manufacturer's directions. This will take about 20 min in most electric machines. Let ripen for an hour in the freezer.
- TO MAKE THE SAUCE:7. Thaw the mixed berries and press through a sieve into a small saucepan. Add in the sugar and slurry. Heat, stirring often to dissolve the sugar and thicken the sauce.
- TO SERVE: Set a meringue c. filled with raspberry frzn yogurt onto each of 6 dessert plates. Spoon the sauce around each meringue and garnish with a sprig of fresh mint or possibly an edible flower such as a pansy.
- NOTES : I make my own superfine sugar by simply whizzing granulated sugar in my blender till it's a powdery consistency. Do not substitute confectioner's sugar, because it contains cornstarch, that would toughen the meringue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 274mg | 8% |
| Total Carbs 49.12g | 13% |
| Dietary Fiber 9.6g | 32% |
| Sugars 28.87g | 19% |
| Protein 3.18g | 5% |
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