Puffy Shortcakes with Meringue
16 ounce package frozen strawberries, partially thawed
cup strawberry jelly
cups fresh strawberries, hulled and sliced
17.3 ounce package frozen puff pastry, thawed (1 sheet)
teaspoon cream of tartar
fresh whole strawberries
- Preheat oven to 425 degrees F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
- Roll pastry to 12 x 10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees F.
- For meringue, in small saucepan cook and stir 1/2 cup water and the cornstarch over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce; top with fresh whole strawberry. Serves 8.
Nutrition Facts(Puffy Shortcakes with Meringue)
- Per serving:
- 351 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 0 mg chol.,
- 127 mg sodium,
- 58 g carb.,
- 2 g fiber,
- 36 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet