Lemon And Fresh Strawberry Dacquoise |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I served this dessert at a Ladies Lunch this past summer and not only is it good and low cal, it makes a beautiful presentation. Refreshing ! This is a variation on a Sandra Lee recipe. Ingredients:
dacquoise |
6 egg whites |
1/8 teaspoon salt |
1/4 teaspoon cream of tartar |
1 1/4 cups sugar |
1 1/2 teaspoons strawberry extract |
fillings |
1 3/4 cups nonfat milk ( or milk of your choice) |
1 (3.4-ounce) box lemon pudding mix, sugar and fat free |
2 teaspoons lemon zest, finely minced |
1 cup fresh strawberries, sliced |
8-ounces whipped topping, divided |
fresh mint sprigs, for garnish |
fresh strawberries, for garnish |
1/2 teaspoon strawberry extract |
Directions:
1. For Meringue Layers: Preheat oven to 200 degrees F.
2. Line 2 baking sheets with kitchen parchment cut to fit.
3. Using a glass or can template ( or your eyes) mark eight 4-inch circles on the sheet.
4. Set aside.
5. Rinse a large bowl with hot water and dry it.
6. Place the egg whites in the bowl and, using a hand-held electric mixer, beat until foamy.
7. Add the cream of tartar and salt and beat until soft peaks form.
8. Gradually beat in sugar and strawberry extract until the whites hold their peak.
9. In a zip lock bag, add meringue and cut a small hole in the corner of the bag and using as a pastry bag, pipe the meringue in spirals to fill in the circles marked on the parchment paper; then build up the sides to give each a rim about 1/2-inch high.
10. Bake in oven for 1 1/2 hours, until crisp and very lightly colored.(The meringues can be made up to 2 days ahead; store carefully in an airtight container.)
11. For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
12. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
13. For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
14. Cover with plastic wrap and refrigerate until ready to assemble
15. dacquoise.
16. Assembly: For best results, assemble dacquoise right before serving.
17. Place 1 meringue circle on a cake plate.
18. Evenly spread half of the lemon filling.
19. Top with another meringue circle and spread with strawberry mixture.
20. Repeat with another meringue circle and lemon filling.
21. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.
22. Number of servings can vary according to your preferences.
23. Michele does not mix the strawberries and whipped topping together. An added treat: sprinkle coarsely crushed amaretti cookies over entire dessert . Lowfat milk can be used instead of the non-fat.
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