Recipe - Fruited Meringue Shells

1 Egg white
1/8 teaspoon Cream of tartar
One fourth cup Sugar
1 Kiwi fruit; peeled and
cut or sliced up
2 tablespoon Reducedcalorie red
raspberry spread
1 teaspoon Lemon juice

Line a baking sheet with aluminum foil; draw 2 (3inch) circles on foil.
Beat egg white (at room temperature) in a bowl at high speed of an electric
mixer until foamy. Sprinkle cream of tartar over egg white; continue
beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
beating until stiff peaks form. Spoon half of meringue mixture onto each
circle. Using the back of a spoon, shape mixture into circles, mounding
sides at least 1/2inch higher. Bake at 225 degrees for 45 minutes. Turn
oven off, and let meringue shells cool at least 1 hour before opening oven
door. Carefully peel aluminum foil from shells; cool shells com pletely on
wire racks. Arrange half of kiwi fruit slices in each shell. Combine
raspberry spread and lemon juice in a small saucepan; stir well. Cook over
low heat, stirring constantly, until drizzling consistency. Drizzle mixture
over kiwi fruit. Yield: 2 servings. 143 calories, 2 grams protein, 0 grams
fat, 34.1 grams carbohydrate, 0 milligram cholesterol, 38 milligrams sodium
and 2 milligrams calcium per meringue with fruit.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 22,
1998