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Cinnamon Chocolate Meringue

Cinnamon Chocolate MeringueGo ahead and indulge! With only one gram of fat and practically no cholesterol in each serving, this is one elegant chocolate dessert you can enjoy guilt-free.

Recipe Ingredients:

Meringue Pie Shell:
2 large egg whites
1/4 teaspoon ground cinnamon
1/8 teaspoon cream of tartar
1/2 cup granulated sugar

Filling:
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated fat-free milk
1/4 cup refrigerated or frozen egg product , thawed
1 tablespoon cornstarch

Topping:
1 (1.3-ounce) envelope whipped dessert topping mix
1/2 cup fat-free milk

Shaved semisweet chocolate for garnish (optional)
Fresh mint for garnish (optional)

Cooking Directions:

  1. For Meringue Pie Shell: Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet.
  2. In a mixing bowl combine egg whites, cinnamon and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
  3. Spread 1 cup of the meringue over the 8-inch circle on the paper.
  4. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2-inch opening). Pipe a shell border on edge of meringue circle about 1 1/4-inches high. The completed shell should be about 9 1/2-inches in diameter (Or, spread all of the meringue over a 9 1/2-inch circle building up the edge.)
  5. Bake in a 300°F (150°C) oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.
  6. For Filling: In a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
  7. For Topping: In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired.

Makes 8 servings.

Make-Ahead Tip: Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours.

*Note: Use only paper that is specially made for baking purposes.

Nutritional Information Per Serving (1/8 of recipe): calories: 161, total fat: 1g, cholesterol: 1mg, sodium: 65mg, carbohydrate: 32g, protein: 4g, vitamin A: 5%, calcium: 9%, iron: 6%.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.