Tart Cherry Meringue Dessert Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375 °. In a small bowl, mix flour and salt; cut in shortening until crumbly. Add egg, stirring with a fork. Press mixture onto bottom and up sides of a greased 11x7-in. baking dish. Bake 20-22 minutes or until lightly browned. Cool on a wire rack. Reduce oven setting to 350 °.
- In a small bowl, beat egg whites with vanilla and cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in almonds.
- Drain cherries, reserving juice. Add enough water to juice to measure 1 cup; pour into a saucepan. Stir in tapioca, egg yolks and remaining sugar; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes or until thickened. Stir in cherries, lemon juice and, if desired, food coloring.
- Pour into crust. Immediately spread meringue over top, sealing edges to crust. Bake 22-25 minutes or until meringue is golden brown.
- Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
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