Fruit Floating Island
|Cream of tartar||1⁄8 Teaspoon|
|Whole strawberries||1 Cup (16 tbs), hulled (Fresh Ones)|
|Canned pineapple chunks in juice||20 Ounce (1 Can)|
1. Using electric mixer at high speed, beat egg whites, cream of tartar and salt in medium bowl, until soft peaks form. Sprinkle in 1 tablespoon of the sugar; beat until egg whites are stiff.
2. Fill 12-inch skillet half full with water; add remaining 1 tablespoon sugar. Bring to boiling point over medium heat; reduce heat to low.
3. Drop meringue by rounded tablespoonfuls, four at a time, into simmering water. Poach gently for about 4 minutes, carefully turning once with slotted spoon. Using slotted spoon, carefully lift meringues from water; place on clean towel.
4. In electric blender, puree strawberries and undrained pineapple at high speed for 5 seconds. Pour into 4 individual dessert dishes; top with meringues and chill until serving time.
Serving size: Complete recipe
Calories 481 Calories from Fat 5
% Daily Value*
Total Fat 0.62 g0.96%
Saturated Fat 0.03 g0.13%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 387.1 mg16.1%
Total Carbohydrates 119 g39.5%
Dietary Fiber 8.2 g32.6%
Sugars 99.4 g
Protein 7 g15%
Vitamin A 0.4% Vitamin C 171.9%
Calcium 3.3% Iron 4.4%
*Based on a 2000 Calorie diet