Cranberry - Rasberry Meringue Pie from Healthy Diabetic Recipes

Cranberry - Rasberry Meringue Pie Recipe

Recipe Ingredients:

PIE

1/3 cup Sugar
3 tbsp Cornstarch
1/8 tsp Salt
3 Egg Yolks
3/4 cup Frozen Cranberry-Rasberry
Juice Cocktail, thawed
2/3 cup Water
1 tbsp Unsalted Butter
1 tsp Lemon Juice
Frozen 9-inch Pie Shell,
Baked according to pkg
Directions

MERINGUE TOPPING

Meringue Powder, prepare
Topping according to pkg
Directions

Recipe Instructions:

Combine sugar, cornstarch and salt in medium size saucepan. Beat together
egg yolks, juice concentrate and water in small bowl. Gradually stir into
cornstarch mixture until smooth. Bring to boiling over medium heat,
stirring constantly; cook 1 minute more. Remove from heat; stir in butter
and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using
package meringue powder, prepare meringue topping according to package
directions. Spoon some meringue topping around edge of filling so it
touches inner crust all around. Heap remaining meringue in center. Bake in
preheated oven about 15 minutes or until meringue is lightly browned. Cool
on wire rack. Topping will weep after a few hours, so serve soon after
baking.

Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.

Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.

Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie
Chiappetta.

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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