SOFT MERINGUE PILLOWS WITH RASPBERRY SAUCE

Soft Meringue Pillows with Raspberry Sauce image

GOOD TO KNOW Made by beating egg whites-no yolks-with sugar until stiff peaks form, meringue provides a versatile, fat-free base for all kinds of desserts. Here, scoops of meringue are poached until just firm, then chilled and served with raspberry purée.

Yield serves 4

Number Of Ingredients 5

Ingredients

3 large egg whites
1/4 teaspoon pure vanilla extract
1/3 cup plus 3 tablespoons sugar
1 1/2 cups frozen raspberries, thawed
2 tablespoons sliced almonds

Steps:

Line a plate with plastic wrap. In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks. With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks. Using a flexible spatula, divide egg white mixture into quarters in mixing bowl.
Fill a large skillet with 1 inch water and bring to a simmer over high heat. Reduce heat to medium-low so water is steaming but not simmering. Dip a large slotted spoon in cool water, then scoop up a quarter of the egg white mixture; with a flexible spatula, round the top and slide meringue off spoon into skillet. Repeat with remaining egg white mixture. Poach 4 minutes on one side. Gently flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes more. With slotted spoon, transfer to prepared plate. Cover with another piece of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes (or up to 1 day).
Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar. Blend on high speed until smooth. Strain mixture through a fine-mesh sieve into a bowl, pressing on solids with a flexible spatula; discard solids. (Sauce can be covered and refrigerated up to 2 days.)
To serve, divide raspberry sauce among four plates, top each with a meringue, and sprinkle with almonds.
(Per Meringue)
Calories: 152
Fat: 1.6g (0.1g Saturated Fat)
Protein: 4g
Carbohydrates: 31.2g
Fiber: 1.6g