Dmn Meringue Shortcakes with Blueberries (10 PTS)

Serves: 1 people

Recipe Ingredients

Preheat oven to 250 F. Whip egg on high speed until

foamy. Add cream of tartar and mix well. With machine

running, add 1/4 cups sugar, about 1 tablespoon at a

time. Once incorporated, continue to mix until whites

are shiny and hold a stiff peak.

Place meringue in a piping bag fitted with a large

star tip. Line a baking sheet with parchment paper.

Pipe 8 (4-inch) circles onto the parchment. If you

like, you can draw circles on the paper to ensure they

are even. Bake about 1 hour or until meringues are dry

and crisp. Turn oven off and allow meringues to cool

in oven. Remove and set aside.

Heat butter in: a large saute pan until bubbling. Add

blueberries and saute until they start to soften, 2 to

3 minutes. Add remaining 1/2 cup sugar and brandy and

cook until sugar is dissolved, about 2 minutes. Add

cinnamon, nutmeg and ginger and mix with berries.

Remove from heat and allow to cool slightly.

To assemble, place one of the meringue layers on each

of 4 plates. Top with about 1/3 cup of the blueberry

filling, using about half of it in all. Add a bit of

the whipped cream, then top with another meringue

layer. Finish with more filling, and then the last of

the whipped cream. Serve immediately. Makes 4 servings.

Per serving: Cal 493 (10% fat) Fat 6 g (3 g sat) Fiber

3 g Chol 14 mg Sodium 94 mg Carbs 106 g Calcium 25 mg

From the Dallas Morning News Typos by Bobbie Beers,

converted by MM_Buster v2.0l.

Shared by: Dee; jacksweetthings

WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.