Post by marlaoh on Aug 29, 2004 10:33:28 GMT -6
DIABETIC CHERRY MERINGUE DESSERT
Yield 15 servings.
6 egg whites
¾ tsp. cream of tartar
2 tsp. vanilla
2 c. sugar
2 c. crushed saltines (about 30 crackers)
½ c. chopped pecans
1 (8 oz.) reduced-fat Cool Whip, thawed
1 can (20 oz.) reduced-sugar cherry pie filling
In large bowl, beat egg whites until foamy.
Add cream of tartar and vanilla; beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form.
Fold in saltines and pecans.
Transfer to a 13x9x2-in. baking dish coated with non-stick spray.
Bake at 350° for 20-25 minutes or until lightly browned and edges begin to crack.
Cool on wire rack.
Spread Cool Whip over cooled crust.
Carefully spoon pie filling over top.
Nutritional Analysis: One piece equals 241 cal., 6 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic exchanges: 2 fruit, 1 starch, 1 fat
Yield 15 servings.
6 egg whites
¾ tsp. cream of tartar
2 tsp. vanilla
2 c. sugar
2 c. crushed saltines (about 30 crackers)
½ c. chopped pecans
1 (8 oz.) reduced-fat Cool Whip, thawed
1 can (20 oz.) reduced-sugar cherry pie filling
In large bowl, beat egg whites until foamy.
Add cream of tartar and vanilla; beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form.
Fold in saltines and pecans.
Transfer to a 13x9x2-in. baking dish coated with non-stick spray.
Bake at 350° for 20-25 minutes or until lightly browned and edges begin to crack.
Cool on wire rack.
Spread Cool Whip over cooled crust.
Carefully spoon pie filling over top.
Nutritional Analysis: One piece equals 241 cal., 6 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic exchanges: 2 fruit, 1 starch, 1 fat