Low in fat, but high on taste. The crust of sweet crunchy meringue is the perfect backdrop for tart strawberry yogurt. Make the crust the night before and let it cool in the oven.
Light Summer Dessert
Cook Time 8 hours
Total Time 8 hours
Calories 317 kcal
- 4 egg whites at room temperature
- 1/2 tsp cream of tarter
- 1 cup sugar superfine
- 3/4 tsp vanilla extract
- 2 pints plain lowfat yogurt
- 2 cups strawberries sliced
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 cup whipping cream very cold
- 4 tbsp sugar
- 1/2 tsp vanilla extract
For Meringue Crust
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Beat eggwhites with cream of tarter and salt at medium speed until frothy. Continue at high speed until the whites form soft peaks.
Beat at high speed while slowly adding sugar. Continue to beat until stiff.
Spoon meringue onto parchment paper into a pie shape. Build up the edges of the "pie" so that you have a shallow bowl.
Reduce heat to 200° and bake the pie crust for 5 hours. DO NOT OPEN THE DOOR! After 5 hours, turn off the oven and leave meringue in the oven until cool.
Meanwhile... Place 2 pints of yogurt in a sieve lined with cheesecloth. Set the sieve over a bowl and let strain in the refrigerator for at least 3 hours.
Mix strawberries with 1 Tablespoon of sugar and let sit.
Combine the strawberries with the yogurt and vanilla extract.
For Whipped Cream
Whip cream with vanilla and sugar until soft peaks.
Pour the strawberry yogurt into the prepared meringue shell and freeze for 1 hour.
Remove filled crust from freezer and let stand 5 minutes before serving. Top with fresh whipped cream and fresh strawberries. IF left in freezer for more than one hour, allow to thaw for 2 1/2 hours before serving.