THE KITCHEN COOK­BOOK

Better Homes & Gardens - - Contents -

saucepan of sim­mer­ing wa­ter, be­ing care­ful that bowl doesn’t touch wa­ter. Whisk egg mix­ture 3 to 5 min­utes or un­til sugar is com­pletely dis­solved and mix­ture is smooth. Re­move bowl.

Beat mix­ture with a mixer on medium-high 3 to 5 min­utes or un­til light, fluffy, glossy, and stiff peaks form.

Trans­fer mix­ture to a pas­try bag fit­ted with a star tip. Pipe quar­ter-size rosettes on a bak­ing sheet lined with parch­ment pa­per.

Bake 30 min­utes. Turn off oven; let meringues stand in cool­ing oven 1 hour. Meringues can be made one day ahead and stored in an air­tight con­tainer at room tem­per­a­ture.

CRAN­BERRY-RASP­BERRY SAUCE

( Whether you’re us­ing fresh or frozen rasp­ber­ries de­ter­mines when you add them.) In a medium saucepan com­bine cran­ber­ries, sugar, and the rasp­ber­ries if us­ing frozen. Bring to boil­ing, stir­ring fre­quently; re­duce heat. Sim­mer, un­cov­ered, about 10 min­utes or un­til cran­ber­ries are soft and juices are thick. (If us­ing fresh rasp­ber­ries, fold in now.) Let cool. Chill, cov­ered, up to 1 week. SUG­ARED CRAN­BER­RIES

Pour sugar into a shal­low pie plate. Work­ing in batches, roll cran­ber­ries in pas­teur­ized egg whites then in sugar to coat. Al­low to dry on a bak­ing sheet lined with parch­ment pa­per. Store, re­frig­er­ated, up to 2 days, rerolling in sugar as nec­es­sary.

LIME CREAM In a large bowl beat cream and pow­dered sugar un­til soft peaks form. Beat in lime curd and zest.

TO AS­SEM­BLE Layer Lime Cream with Cran­ber­ryRasp­berry Sauce and meringues in eight glas ses or bowls; re­peat lay­ers. Gar­nish with Sug­ared Cran­ber­ries. Serve im­me­di­ately or within 2 hours. Makes 8 serv­ings.

PER SERV­ING 452 cal, 23 g fat, 88 mg chol, 47 mg sodium,

58 gcarb,4g fiber,

52 gsug­ars,3g pro.

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