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The Heartland Spa Strawberry Meringue Pie Chef Barb Peters Makes 7 servings 1 cup strawberries, cooked, mashed ½ cup strawberries, fresh, sliced ½ teaspoon vanilla ½ cup sugar, (fructose) 1 tablespoon cornstarch 1 pinch salt For the Meringue: ½ cup egg white ¼ teaspoon cream of tarter 2 tablespoon sugar ¼ teaspoon vanilla Preheat oven to 375 degrees. Mash 1 cup strawberries with the sugar and salt, and bring to a boil. Mix the cornstarch with a little water and add to the boiling mixture: full boil for another minute. Add the 1/2 cup of fresh sliced strawberries to the cooked mixture. Crush graham crackers into crumbs and press the crumbs into ramekins. Fill the ramekins with the strawberry mixture; set aside. Add cream of tartar to the egg whites and beat on high speed until stiff. Add the sugar and vanilla while whisking. Top each filled ramekin with the meringue and bake until browned, about 12 minutes. Per Serving: 81 Calories: 0g Fat(1% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 24mg Sodium
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