Ingredients
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FILLING 1 cup apple sauce 1 pkg. (4 serving size) strawberry flavor sugar-free gelatin 8-oz. carton (1 cup) plain yogurt 2 cups fresh or frozen strawberries, thawed Prepared Meringue Shells MERINGUE SHELLS 3 egg whites 1/8 teaspoon cream of tartar 3/4 cup sugar
Procedure
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In medium saucepan, heat apple sauce until boiling. Stir in gelatin until
dissolved. Stir in yogurt until well blended. In food processor with metal blade
or blender container, combine gelatin mixture and strawberries; process until
smooth. Cover; refrigerate until thickened but not set, 10 to 20 minutes. Beat
gelatin mixture at highest speed for 5 minutes. Pour into 1 1/2-quart bowl.
Cover; refrigerate until firm, about 2 to 3 hours. To serve, place serving of
mousse in each meringue shell.
FOR SHELLS: Heat oven to 250 F. Line cookie sheet with parchment paper. In small
bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add
sugar, beating continuously until stiff peaks form. Form individual meringue
shells by spooning meringue mixture into prepared pan. Using back of a spoon,
shape into a 4-inch circles building up sides at least 1/2 inch higher than
center. Bake at 2500F for 50 to 60 minutes or until dry and firm. Turn off oven;
leave shells in oven with door closed 1 to 2 hours. Remove from oven to cool
completely; remove shells from paper. Makes 6 to 8 servings and meringue shells.
