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A low-fat dessert, refreshingly creamy
strawberry sorbet are served with sweet, orange-scented meringue
cookies.
Strawberry Sorbet
with Orange Peel Meringue
- 4 large egg whites
1/8 teaspoon cream of tartar
1 teaspoon lemon juice
1 1/2 tablespoons granulated sugar
1 teaspoon grated orange peel
Parchment paper
Vegetable cooking spray
1/2 cup apple juice
2 tablespoons powdered milk
2 cups sliced strawberries
3 tablespoons frozen concentrated orange juice
2 tablespoons brandy
2 tablespoons honey
- In a bowl, with an electric mixer at medium
speed, beat 2 egg whites until frothy. Add cream of tartar and
lemon juice; continue beating until thoroughly combined. Gradually
add sugar while beating until stiff peaks form, about 5 minutes.
Beat in grated orange peel.
- Cover a baking sheet with parchment paper
sprayed with vegetable cooking spray. Use a pastry bag, pipe
the meringue; draw six 3-inches circles onto the paper.
- Bake at 325°F (160°C) for 15 minutes
or until just beginning to turn golden. Turn off the oven; open
the oven for 5 minutes; close the oven door and leave the meringues
in the oven for 1 hour. Remove and cool.
- Meanwhile, in a blender, process apple
juice; slowly add powdered milk. Blend until just dissolved.
Add sliced strawberries, frozen concentrated orange juice, brandy,
and honey; blend until smooth.
- Fold the strawberry mixture into 2 egg
whites beaten until just frothy. Freeze in an ice cream freezer
following the manufacturer's directions. Spoon the sorbet into
6 serving glasses and decorate each with a meringue circle.
Makes 6 servings.
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