Cinnamon Fruit Salad Under a Cloud of Meringue |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I am always trying to find ways to get more fruits and vegetables into my diet and my childrens' diet. This was a lovely dessert. I make it in 1 big bowl (much easier for a busy mom) but you could put it in 6 small ramekins for a prettier presentation. Adapted from a recipe in Hey Mom! I'm Hungry! by Susan Powter. Ingredients:
2 firm bananas |
2 apples |
1 (15 ounce) can mandarin oranges, drained |
1 tablespoon honey |
1/2-1 teaspoon cinnamon |
1/2 cup pineapple juice |
2 -3 tablespoons lemon juice |
3 egg whites |
1 1/2 tablespoons sugar |
Directions:
1. Preheat the oven to 450.
2. Slice the bananas and chop the apples.
3. Combine all the fruit in a large oven-proof bowl or casserole.
4. Add the honey through the lemon juice and mix well.
5. Beat the egg whites until they are nice and frothy.
6. Slowly add the sugar while beating.
7. Beat to stiff peaks.
8. Spread the meringue over the top of the fruit, sealing all the fruit inches.
9. Bake for 5-10 minutes or until the top of the meringue is mildly browned.
10. Can be served warm or cold.
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