Strawberry-Mango Meringue Pie
Meringue pie shells have absolutely no fat at all and are the perfect foil for almost any filling.
- 1 teaspoon flour
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 1 teaspoon vanilla
- 1 (8-ounce) package low-fat cream cheese, softened
- 1 cup mango yogurt
- 1 cup chopped strawberries
- 2 mangoes, peeled and chopped
Preheat oven to 300ºF. Spray a 9″ pie plate with nonstick cooking spray and dust with 1 teaspoon flour.
In large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually beat in sugar until very stiff peaks form. Beat in vanilla. Spread into prepared pan, building up sides to form a shell.
Bake for 50–60 minutes or until shell is very light golden and dry to the touch. Turn oven off and let shell stand in oven for 1 hour. Cool completely.
For filling, in medium bowl beat cream cheese until fluffy. Gradually add yogurt, beating until well combined. Fold in strawberries and mangoes. Spoon into meringue pie shell, cover, and chill for 3–4 hours before serving.
Fat: 5.51 grams
Saturated fat: 3.40 grams
Dietary fiber: 1.19 grams
Sodium: 123.32 mg
Cholesterol: 17.10 mg
It isn't difficult to prepare a mango; it just takes practice. Hold the mango upright on your work surface, then cut down the sides, avoiding the long oval pit in the center. Then hold the halves in your palm and score the fruit in a cross-hatch pattern. Turn the halves inside out and cut the cubes from the skin.