Sunshine Paradise Meringue Pie (4 PTS)

Recipe Ingredients

		Meringue
3		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar
1/2 teaspoon	2.5ml	Cinnamon
3/4 cup	148g / 5.2oz	Sugar
		Filling
2/3 cup	131g / 4.6oz	Sugar
2 tablespoons	30ml	Cornstarch
8 oz	227g	Crushed pineapple - drain & reserve
		Liquid
2/3 cup	157ml	Orange juice
2		Egg yolks - slightly beaten
11 oz	312g	Mandarin orange sections - drained
1 oz	28g	Banana - sliced (medium)
1/2 cup	118ml	Macadamia nuts
2 tablespoons	30ml	Coconut

Recipe Instructions

Even before the rotary egg beater was invented in 1870, meringue tarts and

crusts were popular. For a successful meringue crust, it is important to

gradually beat in the sugar and allow the standing time in the oven after

baking.

Heat oven to 275 degrees F. Line cookie sheet with brown or parchment

paper.

Draw 10-inch circle on paper. In small bowl, beat egg whites, cream of

tartar and cinnamon until foamy. Gradually add 3/4 cup sugar 2 tablespoons

at a time, beating continuously until sugar is dissolved and stiff peaks

form. DO NOT UNDERBEAT. Spread 2/3 of meringue onto 10-inch circle on

paper-lined cookie sheet. Using remaining 1/3 of meringue, spoon or pipe

dollops around edge of circle.

Bake at 275 degrees F. for 30 minutes. Turn oven off; let meringue set in

oven with door closed for 1 hour. Remove from oven; cool completely.

Carefully remove paper from meringue shell; place shell on serving plate.

In medium saucepan, combine 2/3 cup sugar and cornstarch. Stir in reserved

pineapple liquid, orange juice and egg yolks. Cook over medium heat until

mixture boils and thickens, stirring constantly. Boil 1 minute; remove

from

heat. Fold in pineapple, orange segments and banana slices. Spoon into

meringue shell. Cool. Cover with plastic wrap; refrigerate 1 to 2 hours.

To

serve, sprinkle with nuts and coconut; cut into wedges.

TIP: The meringue shell can be made a day ahead. Cover loosely; store at

room temperature.

HIGH ALTITUDE - Above 3500 Feet: No change.

DIETARY EXCHANGES: 1/2 Starch, 2 Fruit, 1 Fat

Amount Per Serving: Calories 190 Calories from Fat 45

Percent Total Calories From: Fat 24% Protein 4% Carb.

72%

Nutrient Amount per % Daily

Serving Value: Total Fat 5 g 8%; Saturated Fat 1 g 5%;

Cholesterol 36 mg 12%; Sodium 15 mg 1%; Total Carbohydrate 35 g 12%;

Dietary Fiber 1 g 4%; Protein 2 g

Vitamin A 4% Vitamin C 15% Iron 2%

WW Pointed by Mary [[email protected]]10/22/00

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

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