Strawberry-Meringue Torte

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 10%
  • Fat: 2.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 9.6g
  • Carbohydrate: 33.9g
  • Fiber: 1.4g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 104mg
  • Calcium: 137mg


  • 1 (32-ounce) carton vanilla low-fat yogurt
  • 6 egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon imitation black walnut extract
  • 6 tablespoons granulated sugar
  • 8 whole strawberries with caps
  • 1/4 cup red currant jelly, melted
  • 1 cup nonfat sour cream
  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups quartered strawberries
  • 2 teaspoons powdered sugar


  1. Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a large bowl; discard liquid. Cover and chill.
  2. Place parchment paper over a large baking sheet. Draw 3 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
  3. Preheat oven to 200°.
  4. Beat egg whites and cream of tartar at high speed of a mixer until foamy; add black walnut extract. Gradually add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat).
  5. Divide egg white mixture evenly among the 3 circles on the paper; using the back of a spoon, spread egg white mixture to fill the circles.
  6. Bake at 200° for 2 1/2 hours or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper; set aside.
  7. Combine 8 whole strawberries and jelly in a small bowl; toss gently to coat. Drain strawberries, and discard remaining jelly. Place glazed strawberries on wax paper; set aside.
  8. Add sour cream, 1/2 cup powdered sugar, and vanilla to yogurt cheese; stir well. Gently fold in quartered strawberries.
  9. To serve, place 1 meringue circle on a serving platter, and gently spread with half of yogurt cheese-strawberry mixture. Top with another meringue circle; gently spread with remaining yogurt cheese-strawberry mixture. Top with remaining meringue circle; sift 2 teaspoons powdered sugar over top of torte, and garnish with glazed strawberries.
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