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Source: Tupperware Recipes

Meringues with Fresh Fruit
This wonderful dessert is the perfect way to enjoy all the fruits the new season brings us.
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Serves: 8
Prep Time: 40 minutes
Cook Time: 30 minutes
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3 egg whites, at room temperature or 1 tsp. vanilla or 1/4 tsp. cream of tartar or 1 cup sugar or 1 large orange or 1/2 cup orange marmalade or 2 tsp. honey or 6 cups cut-up mixed fresh fruit, such as oranges, plums, nectarines or peaches, kiwifruit, blueberries and raspberries or 1 container (8 oz.) vanilla low-fat yogurt

1. Cover a baking sheet with parchment or plain brown paper. Draw eight 31/2-inch circles 2 inches apart on the paper; set baking sheet aside.

2. In small mixing bowl, place egg whites, vanilla and cream of tartar. With electric mixer at medium speed, beat until soft peaks form. Add sugar l Tbs. at a time, beating at high speed, until stiff peaks form. Spread about 2 tsp. of egg white mixture inside each of the 8 circles on the paper. Fill a pastry bag fitted with a large star tip (1/2-inch opening) with the remaining egg white mixture. Pipe egg white mixture around each of the 8 circles, building up sides to form shells.

3. Bake in 300º F. oven 35 minutes. Turn off oven and let meringue shells cool and dry in oven with door closed for l hour.

4. While meringues are cooling, grate zest from orange and squeeze juice; reserve 1/4 tsp. zest. In Tupperwave® 3-quart casserole, place remaining orange zest, the orange juice, marmalade and honey. Microwave on High 1-1 1/2 minutes until marmalade is melted, stirring once. Gently fold fruit into casserole and toss lightly; cover casserole and chill until ready to serve.

5. To assemble dessert, stir reserved orange zest into yogurt. Place meringues on serving platter or individual dessert dishes. Divide the yogurt into each of the 8 meringue shells. Top with chilled fruit mixture. If desired, drizzle each shell with some of the sauce from fruit.

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