Angel Meringue Dessert


½ egg whites, at room temperature
¼ tsp. salt
3/8 tsp. cream of tartar
6 tablespoons confectioners’ sugar
1½ tsp. vanilla extract
3 tablespoons finely ground walnuts
1 small pkg. sugar free strawberry gelatin, made up
1½ cups low-fat frozen whipped topping, thawed
1 cup fresh strawberries, cut up
Garnish: Mint sprigs and whole strawberries


reheat oven to 275°. Draw a 9 – 10” diameter circle on a sheet of parchment paper; cover a baking sheet with it, circle down; coat it with cooking spray.
In a large bowl, beat the egg whites and salt with an electric mixer on high speed until soft peaks form. Gradually sprinkle in the cream of tartar and the confectioner’s sugar, a bit at a time, while continuing to beat. Add vanilla and beat until shiny peaks form. Fold in walnuts.
Spread mixture onto circle on parchment. Bake for 1 hour, or until light golden. Turn off oven and let cool with door open. Remove from parchment and store in an airtight container or place on a serving plate.
While meringue is baking, make up gelatin according to package directions. When nearly firm, whip with electric mixer and fold in whipped topping and cut up strawberries. It should be fluffy and creamy.

To serve: Dollop the strawberry cream mixture onto the meringue. Garnish. Serve in wedges.

Makes 6 servings

Virginia Egg Council
540 345 3958 ~