Strawberry-Meringue Torte Recipe

Name: Strawberry-Meringue Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32-ounce) carton vanilla low-fat yogurt; 6 egg whites (at room temperature); 1/2 teaspoon cream of tartar; 1/2 teaspoon imitation black walnut extract; 6 tablespoons granulated sugar; 8 whole strawberries with caps; 1/4 cup red currant jelly, melted; 1 cup nonfat sour cream; 1/2 cup sifted powdered sugar; 1/2 teaspoon vanilla extract; 2 cups quartered strawberries; 2 teaspoons powdered sugar

Servings: persons

1 (32-ounce) carton vanilla low-fat yogurt
6 egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/2 teaspoon imitation black walnut extract
6 tablespoons granulated sugar
8 whole strawberries with caps
1/4 cup red currant jelly, melted
1 cup nonfat sour cream
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla extract
2 cups quartered strawberries
2 teaspoons powdered sugar

1
Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a large bowl; discard liquid. Cover and chill.
2
Place parchment paper over a large baking sheet. Draw 3 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
3
Preheat oven to 200u00b0.
4
Beat egg whites and cream of tartar at high speed of a mixer until foamy; add black walnut extract. Gradually add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat).
5
Divide egg white mixture evenly among the 3 circles on the paper; using the back of a spoon, spread egg white mixture to fill the circles.
6
Bake at 200u00b0 for 2 1/2 hours or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper; set aside.
7
Combine 8 whole strawberries and jelly in a small bowl; toss gently to coat. Drain strawberries, and discard remaining jelly. Place glazed strawberries on wax paper; set aside.
8
Add sour cream, 1/2 cup powdered sugar, and vanilla to yogurt cheese; stir well. Gently fold in quartered strawberries.
9
To serve, place 1 meringue circle on a serving platter, and gently spread with half of yogurt cheese-strawberry mixture. Top with another meringue circle; gently spread with remaining yogurt cheese-strawberry mixture. Top with remaining meringue circle; sift 2 teaspoons powdered sugar over top of torte, and garnish with glazed strawberries.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (32-ounce) carton vanilla low-fat yogurt, 6 egg whites (at room temperature), 1/2 teaspoon cream of tartar, 1/2 teaspoon imitation black walnut extract, and more.

Yes, Strawberry-Meringue Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry-Meringue Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions