Meringue Nests with Yogurt and Berry Sauce
Servings and Ingredients
|4 large egg whites|
|¼ tsp. cream of tartar|
|¾ c. plus 2 tbsp sugar, divided|
|1 (10 oz) bag Cascadian Farm harvest berries, thawed|
|1 tsp. cornstarch|
|1 (6 oz) container Stonyfield whole milk French vanilla yogurt|
- Preheat oven to 250 degrees. In large bowl, beat egg whites until foamy; add cream of tartar. Beat to soft peak stage. Add 3/4 cup sugar 1 tbsp at a time, beating after each addition. Beat until stiff peaks form.
- Form 6 piles of meringue on a parchment-lined baking sheet. Shape the piles into nests. Bake for 1 hour. Turn off heat and leave in oven for 2 to 3 hours or overnight.
- Drain berries, reserving juice. Whisk together juice and cornstarch. Combine juice, berries and remaining 2 tbsp sugar in a small saucepan. Cook over medium heat until thickened.
- To serve, top each nest with yogurt and berry sauce.
180 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 55mg
- Total Carbohydrates: 40g
- Protein: 4g
Vitamin A 2%
Vitamin C 15%