Frozen Strawberry Meringue Torte
This is a FABULOUS dessert! I always make it when I have lasagne or any rich
and filling dinner. It's sweet, light and refreshing and, best of all, can be made 3
weeks ahead and isn't difficult. It's also non-fat, except for the bit of butter in the
crust. The sauce can be made the day before and takes a couple of minutes.
List of Ingredients
CRUST
About 1 1/2 Cups ground chocolate graham crackers (or any other crumbs you
prefer)
2 TBS. melted unsalted margarine or butter
FILLING
2 egg whites, at room temperature
1 cup sugar
2 cups sliced fresh strawberries
1 TBS. lemon juice
1 tsp. vanilla extract
STRAWBERRY SAUCE
10-oz package frozen sliced strawberries
3 TBS. frozen undiluted orange juice concentrate or 2 TBS. orange marmalade
1 TBS. currant jelly
1 Cup fresh strawberries, sliced Recipe
Make crust: Mix ground crumbs and butter in food processor until mixture begins to hold together. Press into the bottom of a 10x3-inch springform pan. No need to bake it.
In a large bowl of an electric mixer, place egg whites, sugar, 2 cups sliced strawberries, lemon juice and vanilla. Beat on low speed to blend. Increase to high speed and beat until firm peaks form when beaters are withdrawn, about 10
to 15 minutes. Pour into crust. Cover and freeze until very firm, a minimum of 6 hours. (At this point, it may be frozen for 3 weeks).
Serve torte directly from freezer, as it will not become totally solid.
Make sauce: Slightly defrost strawberries and orange juice concentrate. Puree strawberries and concentrate or marmalade in food processor or blender. Mix
in currant jelly. Remove to a bowl and stir in sliced strawberries. Serve cold.
Sauce may be refrigerated overnight.
Cut torte in wedges and serve with strawberry sauce.
This will easily serve 13.
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