Tropical Fruit with Meringue

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 meringues, 2/3 cup fruit) contains 370 calories, 81 g carbohydrate, (2 g fiber), 9 g protein, 3 g fat, (2 g saturated fat), 10 mg cholesterol, and 125 mg sodium.
  • Calories per Serving: 370
  • Servings: 4 - 6
  • Active Time: 50 minutes
  • Total Time to Make: 1 hour, 55 minutes
Tropical Fruit with Meringue




  1. Make fruit salsa: Combine papaya, mango, melon, strawberries, and mint in mixing bowl; set aside.
  2. Combine orange juice, amaretto, and 2/3 cup sugar in medium saucepan. Cook on MED, stirring constantly, about 15-20 min, until reduced by half to syrupy consistency of maple syrup. Pour into separate bowl; place bowl in larger bowl or pan of ice. Cool, stirring frequently, 3-5 min. Add to fruit mixture and chill 1 hour.
  3. Make meringues: Cut 2 pieces of parchment paper to fit pan-searing pan (approximately 10-inch circles). Spray each lightly with cooking spray; set aside. Heat milk and vanilla in pan-searing pan to 160 degrees on MED-LOW; keep warm.
  4. Whip egg whites with electric mixer until soft peaks form; gradually add remaining 1 cup sugar, continuing to whip until medium-stiff peaks form. Place by large spoonfuls onto the two parchment-paper circles, forming 4-6 meringues total. Carefully invert one parchment circle with meringues over milk in pan; peel off paper, leaving meringues in warm milk. Poach 2 min. Carefully turn each meringue over with spoon; poach 2 min, or until firm to the touch. Transfer to clean parchment paper or baking sheet. Repeat with remaining meringues.
  5. Spoon salsa into dessert dishes and top each with a meringue.
Chef Tips
These can be made up to one day ahead, use any combination of tropical fruits for salsa.


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