CHERRY MERINGUE HEART
Makes 8 servings.
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/ 2 teaspoon vanilla extract
2 packages (4 serving size each) sugar free, fat free white chocolate reduced calorie pudding and pie filling
2 cups skim milk
2 cups fat-free whipped topping
1 (21-ounce) can cherry pie filling
White chocolate curls, if desired
Fresh mint sprigs, if desired
Preheat oven to 275 degrees, so oven is heated when meringues is ready to bake. Beat egg whites and cream of tartar until frothy. Gradually add sugar, beating until dissolved after each addition. Beat until egg whites are stiff and glossy, but not dry. Stir in vanilla.
Line a large cookie sheet with parchment paper. Draw or trace a 10-inch heart on the paper. Spread meringue over inside; build up edges of heart to hold filling. Bake in preheated 275-degree oven about 1 hour, or until light golden brown. Turn oven off; open door. Leave meringue in oven 30 minutes to dry out. Remove and cool completely on wire rack.
Meanwhile, prepare pudding according to package directions, reducing milk to
2 cups. Quickly fold in whipped topping until smooth. Refrigerate until ready to use.
Just before serving, carefully remove meringue from parchment paper. Place on serving plate. Spread pudding evenly over inside of heart. Cover with cherry pie filling. Garnish with white chocolate curls and mint sprigs. This dessert may be held up to 1 hour in refrigerator before serving; do not prepared it any further in advance.
NOTE: Meringue may be piped through a pastry tube fitted with a large star tip, if desired.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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