Chocolate and Berry-Covered Meringue

Randy Mayor; Lydia DeGaris-Pursell
This lower-fat substitute for Schaum Torte--basically, a large meringue filled with strawberries and topped with whipped cream, is guaranteed to satisfy every chocoholic in the house.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 2.5 g
Carbohydrate 31 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 67 mg
Calcium 12 mg

Ingredients

Meringue:
4 large egg whites
Dash of salt
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
3/4 cup sugar
Topping:
1/4 cup semisweet chocolate, chopped
4 teaspoons water
2 cups fresh blueberries
2 cups fresh raspberries
Mint sprigs (optional)

Preparation

Preheat oven to 200°.

To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add juice and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200° for 1 hour. Turn oven off; cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.

To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.

Arrange berries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.

Note:

March 2002