Cranberry-Orange Chocolate Meringues

Meringue shells placed on cranberry and orange sauce, and filled with cream cheese and Yoplait® yogurt make a delightful dessert!

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Servings 8

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Celebrate the Season - Thanksgiving Cooking Contest

Jean Gottfried

Upper Sandusky, Ohio

ingredients 15
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

Meringue Shells

3: egg whites

1: teaspoon vanilla

1/4: teaspoon cream of tartar

: Dash salt

1: cup sugar

1/4: cup unsweetened Dutch processed baking cocoa

Cranberry-Orange Sauce

1: bag (12 oz) fresh cranberries (3 cups)

1/2: cup water

1/3: cup sugar

: Juice of 1 medium orange (1/3 to 1/2 cup)

1: can (11 oz) mandarin orange segments, drained

3/4: cup chopped walnuts

Filling

1: package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

1: container (6 oz) Yoplait® Light orange cream yogurt

1: teaspoon grated orange peel

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Directions

1 Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper.
2 In large bowl, beat egg whites, vanilla, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy (do not underbeat). Sift cocoa; fold into egg white mixture. Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into 3-inch circles, building up sides with back of spoon.
3 Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
4 Meanwhile, in 2-quart saucepan, cook cranberries, water and 1/3 cup sugar over medium heat, stirring frequently, until cranberries pop and sauce begins to thicken. Remove from heat; stir in orange juice, oranges and 1/2 cup of the walnuts. Cool completely, about 30 minutes. Cover; refrigerate until serving time.
5 In small bowl, beat filling ingredients with wire whisk until smooth. Cover; refrigerate until serving time.
6 To serve, spoon 1 teaspoon cranberry-orange sauce in center of each dessert plate. Top with meringue shell. Spoon about 2 tablespoons filling into each shell. Top with about 1/2 cup cranberry-orange sauce. Sprinkle with remaining 1/4 cup walnuts.

EXPERT TIPS

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Expert Tips

All parts of this recipe—the meringue shells, sauce and filling—can be made ahead, making this a carefree choice for entertaining.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 150mg; 150%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 4g 4% Sugars 45g 45% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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rebeccakeylon22

report Posted Nov. 29, 2011 4:49 PM

This was very good! I didn't have dutch processed cocoa though so I had to use regular cocoa, but everyone loved the shells regardless! Nice tangy-creamy-chocolaty dessert!