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Frozen Berry Meringue, Adapted for Diabetic Diet

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“I found this recipe in Fare for Friends, a cookbook published in 1983 to raise money for Interim Place, a hostel for abused women and their children. Of necessity, I have made changes to accommodate a diabetic diet, but will give the original ingredients in parentheses. To further cut down on carbs and calories I usually just line a square serving dish with graham crackers (mine takes nine 2-1/2 inch squares) and eliminate the crust base, but if you don't have restrictions, by all means make the graham/nut base. The original recipe calls for strawberries, but I think any soft berry or fruit would work.”
READY IN:
15mins
SERVES:
9-12
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a square serving dish with the graham crackers.
  2. (Optional Crust:
  3. Preheat oven to 325 degrees Fahrenheit.
  4. Combine cracker crumbs, sugar, butter and pecans.
  5. Press into the bottom of a 10" spring for pan.
  6. Bake for 10 minutes. Cool).
  7. Filling: Combine 2 cups of berries, Splenda white and brown (sugar), egg whites, lemon juice, vanilla and salt in large bowl of mixer.
  8. Beat on low speed to blend, then on high speed until peaks form, about 15 minutes.
  9. In another bowl, beat cream until soft peaks form.
  10. Fold Cool Whip (or whipped cream) into berry mixture.
  11. Pour over graham crackers (or cooled crust).
  12. Cover, and freeze overnight.
  13. To serve, carefully remove sides of pan and garnish if desired.

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