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Strawberry Meringue Torte

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  Low fat vanilla yogurt 32 Ounce (1 Carton)
  Egg whites 6
  Cream of tartar 1⁄2 Teaspoon
  Black walnut extract 1⁄2 Teaspoon (Imitation)
  Granulated sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Whole strawberries 8 (With Caps)
  Red currant jelly 1⁄4 Cup (4 tbs), melted
  Non-fat sour cream 1 Cup (16 tbs)
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Quartered strawberries 2 Cup (32 tbs)
  Powdered sugar 2 Teaspoon

Place colander in a 2-quart glass measure or medium bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge.
Spoon yogurt into colander.
Cover loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Cover and chill.
Place parchment paper over a large baking sheet.
Draw 3 (8-inch) circles on paper.
Turn paper over, and secure with masking tape.
Preheat oven to 200°.
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy; add black walnut extract.
Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat).
Spoon egg white mixture evenly inside circles of prepared baking sheet; using the back of a spoon, spread egg white mixture to fill the circles.
Bake at 200° for 2 1/2 hours or until dry.
Turn oven off, and let meringues cool in closed oven at least 12 hours.
Carefully remove meringues from paper; set aside.
Combine 8 whole strawberries and jelly in a small bowl; toss gently to coat.
Drain strawberries, and discard remaining jelly.
Place glazed strawberries on wax paper; set aside.
Add sour cream, 1/2 cup powdered sugar, and vanilla to yogurt cheese; stir well.
Gently fold in quartered strawberries.

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