My task today was to gather some of my favorite low-sodium recipes to share with a caterer for an American Heart Association lunch event called "Go Red For Women". We need to keep fat and sodium at a minimum, while delighting guests with great food, so this dessert came to mind. I give full credit to Midwest Living magazine where I found it in 1994 and have been making it ever since. The soft, crunchy salty-sweet meringue is so good. For this recipe, I simply substitute low-sodium saltines ("unsalted tops"). I can't tell the difference. If you like, use whipped topping with a tiny splash of almond or vanilla extract instead of whipped cream. Whipped cream is definitely better, but if you're concerned with the fat content, go with the topping. Don't make the filling more than 4 hours ahead, so the fruit doesn't weep and stain the whipped cream.
While I tend to use mixed berries of all kinds, I've also used peaches, plums, kiwi and nectarines cut in berry-size pieces. I think a mixture looks prettiest, especially with kiwi or blackberries for a touch of purple or green.
4 egg whites, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup sugar
16 saltine crackers, crushed,1/2 cup finely chopped pecans,1 cup whipping cream or 2 1/4 c whipped topping,1/3 cup sugar,1 teaspoon vanilla
2 -3 cups fresh or frozen raspberries, blueberries, sliced strawberries, cherries, or blackberries, all pieces about the same size
Grease and flour a 9-inch pie plate. Set aside.
- In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 teaspoon vanilla. Gradually beat in the 1 cup sugar until stiff peaks form (tips stand straight). Fold in crackers and pecans.
- Transfer egg mixture to prepared pie plate, spreading over bottom and side. Bake in a 325 degree F oven for 35 to 40 minutes or until very pale golden. Cool.
- For filling, in a large bowl, beat cream, the 1/3 cup sugar, and 1 teaspoon vanilla until soft peaks form (tips curl). Fold in berries. Spoon into crust. Store in the refrigerator. Makes 8 servings.
