Recipe - Oeufs A La Neige

SAUCE
2 One half cup Lowfat milk
1 4x1inch strip orange peel
1 Vanilla bean
split lengthwise
1/3 cup Sugar
1 tablespoon Cornstarch
2 lg Eggs

MERINGUES
1 cup Lowfat milk
4 lg Egg whites
One fourth cup Sugar

"For this lowfat meringue treat (its name translates as "eggs in the
snow"), we've made a creme anglaise that calls for lowfat milk instead of
cream, and two whole eggs instead of as many as eight egg yolks."

DIRECTIONS:
==========
FOR SAUCE: Combine milk and orange peel in heavy medium saucepan. Scrape
in seeds from vanilla bean; add bean. Bring mixture to simmer. Combine
sugar and cornstarch in medium bowl. Whisk in eggs. Gradually add hot
milk mixture, whisking constantly. Return mixture to saucepan. Cook over
medium heat until mixture almost simmers and thickens enough to coat
spoon, stirring constantly, about 9 minutes; do not boil. Strain into
shallow bowl. Refrigerate until well chilled, at least 2 hours.

FOR MERINGUES: Place milk in heavy large skillet. Add enough water to
bring depth to 1One half inches. Bring liquid to gentle simmer. Beat egg
whites in medium bowl until soft peaks form. Gradually add sugar and beat
until meringue is stiff but not dry.

Using 2 soupspoons dipped into cold water, form 6 puffs from half of
meringue mixture, dropping each puff into simmering liquid. Poach 4
minutes. Using slotted spoon, transfer meringues to kitchen towel.
Repeat procedure with remaining meringue. Arrange meringues atop
custard. Chill. (Can be made 4 hours ahead.)

PER SERVING: calories, 190; fat, 5 g; sodium, 114 mg; cholesterol, 80 mg

* Source: Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip