Tutti-frutti Meringue Round

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup splenda sugar substitute, plus
• 3 tablespoons splenda sugar substitute
• 2 teaspoons cornstarch
• 1 teaspoon orange zest
• 4 eggs, separated
• 2 cups low-fat plain yogurt
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 4 cups fresh fruit (whole blueberries, cherries, raspberries and or or grapes -- peaches, strawberries, apples,carambola)

Recipe

• 1 in medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• 2 stir in egg yolks and yogurt until well blended.
• 3 cook over medium heat, stirring constantly, until mixture boils and thickens.
• 4 cover and chill thoroughly.
• 5 in large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• 6 add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• 7 (rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• 8 with spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• 9 bake in preheated 225°f oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• 10 turn off oven.
• 11 let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• 12 to serve, spread chilled custard evenly over baked meringue shell.
• 13 arrange fruits in a decorative pattern over custard.
• 14 cut into wedges and serve immediately.