Tutti-Frutti Meringue Round

1. 1

   In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.

2. 2

   Stir in egg yolks and yogurt until well blended.

3. 3

   Cook over medium heat, stirring constantly, until mixture boils and thickens.

4. 4

   Cover and chill thoroughly.

5. 5

   In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.

6. 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. 7

   (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).

8. 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. 9

   Bake in preheated 225F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.

10. 10

    Turn off oven.

11. 11

    Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.

12. 12

    To serve, spread chilled custard evenly over baked meringue shell.

13. 13

    Arrange fruits in a decorative pattern over custard.

14. 14

    Cut into wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.