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Blueberry-Lime Torte

Categories:
desserts, fruits

Meringue Shell
2 egg whites
1 egg
1/2 cup sugar
2/3 cup water
1/3 cup lime juice
1 envelope unflavored gelatin
1 tablespoon grated lime peel
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 1/2 cups blueberries
MERINGUE SHELL
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Bake Meringue Shell; cool completely. Beat 2 egg whites and the egg in medium bowl until foamy. Mix 1/2 cup sugar, the water, lime juice and gelatin in 2-quart nonstick saucepan. Heat to boiling over medium heat, stirring constantly. Gradually stir at least half of the hot mixture into egg mixture. Stir into hot mixture in saucepan. Heat to boiling; remove from heat. Stir in lime peel. Place pan in bowl of ice and water, or refrigerate about 15 minutes, stirring occasionally, until mixture mounds when dropped from spoon. Beat 4 egg whites and the cream of tartar in large bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in lime mixture. Place blueberries in shell. Spoon lime mixture over blueberries. Refrigerate about 3 hours or until set. Garnish with lime twist and blueberries if desired. 8 SERVINGS. MERINGUE SHELL Heat oven to 275 degrees. Line cookie sheet with cooking parchment paper or aluminum foil. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Shape meringue on cookie sheet into 9-inch circle with back of spoon, building up side. Bake 1 hour. Turn off oven. Leave meringue in oven with door closed 1-1/2 hours. Finish cooling meringue at room temperature.




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NOTES : difficult

Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00




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