Skip to Content
Menu

Cranberry-Orange Chocolate Meringues

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Pillsbury Kitchens
Updated May 20, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Meringue shells placed on cranberry and orange sauce, and filled with cream cheese and Yoplait® yogurt make a delightful dessert!

Cranberry-Orange Chocolate Meringues

  • Prep Time 30 min
  • Total 4 hr 30 min
  • Ingredients 15
  • Servings 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper.
  • Step 
    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.
  • Step 
    3
    Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
  • Step 
    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.
  • Step 
    5
    In small bowl, beat filling ingredients with wire whisk until smooth. Cover; refrigerate until serving time.
  • Step 
    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.

Nutrition

370 Calories
14g Total Fat
7g Protein
53g Total Carbohydrate
45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
150mg
6%
Potassium
290mg
8%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
16%
Sugars
45g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
6%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section