Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 1 teaspoon vanilla extract

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon cream of tartar

  5. 1 cup sugar

  6. 1 can (14 ounces) fat-free sweetened condensed milk

  7. 1/2 cup lime juice

  8. 2 cups reduced-fat whipped topping

  9. 2 to 3 drops green food coloring, optional

  10. 20 green candied cherries

Instructions Jump to Ingredients ↑

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Drop meringue into 12 mounds on two parchment paper-lined baking sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set. Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape. Yield: 12 servings.


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