Strawberry Meringue Torte
|Low fat vanilla yogurt||32 Ounce (1 Carton)|
|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.