Preparation Time: 15 minutes
Cook Time: 1 ½ hours
Serving: 16-20 servings
Ingredients:
Meringue
• 250 mL (1 cup) NatureggTM Simply Egg WhitesTM, well shaken
• 250 mL (1 cup) granulated sugar
• 15 mL (1 tbsp) white vinegar
• 425 mL (1 ¾ cups) icing sugar, sifted
• 30 mL (2 tbsp) Fleischmann’s® Canada Brand Corn Starch
Filling
• 300 mL (1 can) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
• 500 mL (2 cups) thick plain yogurt
• 50 mL (¼ cup) lemon juice
• 15 mL (1 tbsp) lemon rind
• 5 mL (1 tsp) vanilla
Berry Sauce
• 500 mL (2 cups) Europe’s Best® 4-Field Berry Mix, frozen
• 125 mL (½ cup) Smucker’s® Pure Strawberry Jam
• 5 mL (1 tsp) vanilla extract
Garnish
• 500 mL (2 cups) Europe’s Best® 4-Field Berry Mix, frozen
• icing sugar (optional)
• mint sprigs (optional)
Preparation:
1. Preheat oven to 250ºF (121ºC). Line a large baking sheet with parchment
paper.
2. Meringue: In a large bowl, beat egg whites until light and starting to hold
shape. Gradually add granulated sugar to egg whites and beat until firm.
Beat in vinegar. Gently fold in icing sugar and corn starch into meringue
mixture in thirds, gently.
3. Spoon egg whites into a circle on prepared baking sheet, about 12” (30 cm).
4. Bake in preheated oven for 1 ½ hours. Turn off oven, leave door ajar and
let meringue cool in oven.
5. Filling: Mix all ingredients together until well combined.
6. Sauce: Place frozen berries and jam in a small saucepan. On low heat,
simmer for 2-3 minutes. Remove from heat, stir in vanilla. Reserve.
7. Assembly: Gently spoon filling over cooled meringue. Spoon reserved
berry sauce over filling, don’t worry if it runs down the sides! Top with
frozen berries. Sprinkle with icing sugar and garnish with fresh mint.
Tips:
• Make meringue ahead, keep in cool dry place or wrap well and freeze. If
wrapped well, can be stored for up to 1 month. Assemble dessert just
before serving.