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Title: Cranberry - Rasberry Meringue Pie
Categories: Diabetic Pie Fruit
Yield: 8 Servings
| PIE | ||
| 1/3 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 3 | Egg Yolks | |
| 3/4 | c | Frozen Cranberry-Rasberry |
| Juice Cocktail, thawed | ||
| 2/3 | c | Water |
| 1 | tb | Unsalted Butter |
| 1 | ts | Lemon Juice |
| Frozen 9-inch Pie Shell, | ||
| Baked according to pkg | ||
| Directions | ||
| MERINGUE TOPPING | ||
| Meringue Powder, prepare | ||
| Topping according to pkg | ||
| Directions | ||
Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 minute more. Remove from heat; stir in butter and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using package meringue powder, prepare meringue topping according to package directions. Spoon some meringue topping around edge of filling so it touches inner crust all around. Heap remaining meringue in center. Bake in preheated oven about 15 minutes or until meringue is lightly browned. Cool on wire rack. Topping will weep after a few hours, so serve soon after baking.
Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.
Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.
Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie Chiappetta.
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