Cinnamon Chocolate Meringue

Each serving of this diet-friendly dessert has only one gram of fat and practically no cholesterol.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.0 by 11 people

Rate This!

  • Makes: 8 servings
  • Prep: 40 mins
  • Chill: 2 hrs
  • Bake: 40 mins 300°F

Cinnamon Chocolate Meringue

Reviews (0)

3.0 by 11 people

Rate This!

Directions

  1. For filling, in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
  2. In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired. Makes 8 servings.

From the Test Kitchen

*

Use only paper that is specially made for baking purposes.

Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours.

Meringue Pie Shell

Directions

  1. Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine egg whites, ground cinnamon, an cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.)
  2. Bake in a 300 degree F. oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.
Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (0)

11 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close