*  Exported from  MasterCook  *
 
                            Iced Berry Meringue
 
 Recipe By     : Good Housekeeping June 97, Food Supplement - Sweet Nothings
 Serving Size  : 10   Preparation Time :3:00
 Categories    : Desserts                         Freeze
                 Fruit                            Prepare Ahead
                 Not Sent                         New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         egg whites
  275      g             caster sugar
  700      g             mixed berries -- see notes
  220      ml            low-fat natural yogurt
  200      g             quark -- see notes
                         extra berries -- to decorate
                         icing sugar -- to dust
 
 1. Line two baking sheets with non-stick baking parchment, draw a 21cm (8 ¼
 in) circle on each, then turn the paper over.
 
 2. To make the  meringue, place the egg whites in a large, grease-free bowl
 and whisk until stiff. Slowly add 125g sugar, whisking between additions,
 until the mixture is stiff and shiny.
 
 3. Divide between the circles on the baking parchment, spreading the
 mixture to make two thin rounds. Cook at 140C/275F/Gas 1 for 2 ½ hours or
 until crisp and lightly coloured (see notes).
 
 4. To make ice cream, place fruit and remaining sugar in a processor;
 process until well broken down, then sieve (see notes). Add purée to yogurt
 and quark; beat until smooth. Freeze using an ice-cream maker or freezer
 (see notes). 
 
 5. Line a 23cm/9in spring-release tin with non-stick baking parchment.
 Place one of the cooled meringue circles in the bottom, flat-side down, and
 cover with ice cream, smoothing the top. Lightly press the second meringue
 on top. Cover and freeze for at least 6hr or overnight.
 
 6. To serve, remove the meringue from the tin and leave in the fridge for
 1-1 ½ hours to soften slightly. Cut into wedges, decorate with extra
 berries and dust with icing sugar to serve.
 
 To freeze ahead: Complete to the end of step 5 up to two weeks in advance.
 Remove from the tin when firm; wrap and freeze.
 
 To use: Unwrap meringue; complete recipe.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Preparation time: 30 minutes, plus freezing
 Cooking time: 2 ½ hours
 155 cals per serving; low fat
 Serves 10
 
 Mixed fruit: e.g., strawberries, raspberries and redcurrants
 
 COOKERY EDITOR’S TIPS
 
 Quark is a very low fat soft cheese. You’ll find it with the yogurts in the
 chiller cabinet.
 
 Swap the position of the baking sheets in the oven halfway through to
 ensure even cooking.
 
 The ice cream will freeze more quickly if the fruit purée is chilled before
 you mix it with the yogurt and quark.
 
 If you don’t have an ice-cream maker, chill a shallow, non-reactive metal
 dish, pour the mixture into the dish and freeze until it begins to set
 around the edges. Beat well, return to freezer until almost frozen, then
 complete recipe.

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