Recipe by Cooking Light March 2002


Recipe Summary test

5 servings (serving size: 1 cup swirl, about 5 tablespoons sauce, and about 1/4 cup strawberries)


Ingredient Checklist


Instructions Checklist
  • Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.

  • Place 4 cups strawberries, lemon juice, and vanilla in a food processor or blender, and process for 1 minute or until smooth. Strain the strawberry mixture through a sieve over a large bowl; discard seeds. Gently stir one-fourth of egg white mixture into strawberry mixture; gently fold in the remaining egg white mixture.

  • Place 4 cups strawberries, marmalade, and liqueur in a food processor or blender; process for 1 minute or until smooth. Drizzle 1/2 cup sauce over egg white mixture; reserve remaining 1 1/2 cups sauce. Swirl sauce into egg white mixture using the tip of a knife. Cover; freeze until firm. Serve with remaining sauce and sliced berries.

Nutrition Facts

220 calories; calories from fat 2%; fat 0.6g; mono fat 0.2g; poly fat 0.4g; protein 2.8g; carbohydrates 50.2g; fiber 5g; iron 1.4mg; sodium 32mg; calcium 42mg.