Directions:
- For meringue, in a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in. pie plate.
- Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn oven off; leave meringues in oven for 1 hour. Cool on a wire rack.
- For sauce, combine sugar and cornstarch in a large saucepan. Gradually stir in water until smooth; add raspberries. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool.
- Scoop ice cream into crust; top with mixed berries and sauce. Freeze leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.82 Kcal (2189 kJ) | ||
| Calories from fat | 196.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.86g | 34% | |
|---|---|---|---|
| Cholesterol | 69.4mg | 23% | |
| Sodium | 158.99mg | 7% | |
| Potassium | 483.47mg | 10% | |
| Total Carbs | 76.13g | 25% | |
| Sugars | 57.58g | 230% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 10.1g | 20% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 1.5mg | 8% | |
| Calcium | 237mg | 24% | |
| Amount Per 100 g | |||
| Calories | 152.54 Kcal (639 kJ) | ||
| Calories from fat | 57.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 34% | |
|---|---|---|---|
| Cholesterol | 20.25mg | 23% | |
| Sodium | 46.39mg | 7% | |
| Potassium | 141.06mg | 10% | |
| Total Carbs | 22.21g | 25% | |
| Sugars | 16.8g | 230% | |
| Dietary Fiber | 1.71g | 23% | |
| Protein | 2.95g | 20% | |
| Vitamin C | 4.4mg | 25% | |
| Iron | 0.4mg | 8% | |
| Calcium | 69.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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