Gluten-Free Strawberry Rhubarb Meringue Clouds
Updated Sep 20, 2016
Yummy dessert. Strawberries and rhubarb make a tasty filling for this heavenly dessert.
Gluten-Free Strawberry Rhubarb Meringue Clouds
- Prep Time 35 min
- Total 2 hr 35 min
- Servings 8
- Ingredients 8
Ingredients
Meringue Shells
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Filling
- 2 cups sliced fresh or frozen rhubarb
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 cup halved fresh strawberries
Instructions
-
Step1Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
-
Step2Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
-
Step3Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
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Step4Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
Nutrition
140
Calories
0g
Total Fat
1g
Protein
34g
Total Carbohydrate
30g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 25mg
- 1%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 30g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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