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F.c. Cranberry-raspberry Meringue Pie

Yield: 8 servings

Ingredients and directions for this recipe

1/3 c Sugar 2/3 c Water
3 tb Cornstarch 1 tb Unsalted Butter
1/8 ts Salt 1 ts Lemon Juice
3 Egg Yolks Frozen 9-inch Pie Shell,
3/4 c Frozen Cranberry-Rasberry Baked according to pkg
Juice Cocktail, thawed Directions

-MERINGUE TOPPING-
Meringue Powder, prepare Directions
Topping according to pkg

Combine sugar, cornstarch and salt in medium size saucepan. Beat
together egg yolks, juice concentrate and water in small bowl.
Gradually stir into cornstarch mixture until smooth. Bring to boiling
over medium heat, stirring constantly; cook 1 minute more. Remove
from heat; stir in butter and lemon juice. Pour into pie shell.
Preheat oven to 350 degrees. Using package meringue powder, prepare
meringue topping according to package directions. Spoon some meringue
topping around edge of filling so it touches inner crust all around.
Heap remaining meringue in center. Bake in preheated oven about 15
minutes or until meringue is lightly browned. Cool on wire rack.
Topping will weep after a few hours, so serve soon after baking.

Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.

Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.

See also:
Previous recipe F.c. Apple Betty
Next recipe F.c. Gingered Fruit Cup

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Swiss Chard Rolls With Mushroom Filling