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Fruit Meringues – No Fat-Low Carb

I had the privilege of dining in Europe’s oldest restaurant this winter in Salzburg, Austria. The Stiftkeller St Peter Restaurant was founded in the year 803 and was dripping in Christmas decorations at every turn during our visit. One can attend a Motzart concert there on any given occasion and enjoy the full round of sensory explosion. Everywhere you look is beauty and the food is just what you would expect at a venue known always for perfection. The waiters are even perfect examples of elegance. For dessert we had a fruit souffle’ with meringue mountains at the end. It was warm and like eating slightly sweet clouds. It was the best dessert that I have ever had and we later saw that it was also offered at various restaurants in town as well. This must be a local favorite for the tourists. Southwest Florida is a long way away from Salzburg and I can’t stop thinking about how good this dessert was so I created a low-carb-no fat rendition. It was pretty darn good, Good enough to share so here we go:

Clouds Over Fruit

Ingredients:

3 egg whites – room temperature (they whip up better)

pinch of salt

3 Tablespoons of Monk fruit sweetener

1 t. pure vanilla

fruit of your liking – sliced or diced if necessary

sprinkling of monk fruit or swerve

Directions:

Pre-heat oven to 400 degrees

Fill five ramekins or one cup pyrex dishes with fruit.

Sprinkle fruit with a bit of monk fruit sweetener or swerve – you could use regular sugar or any sweetener that you like really – just a pink over each bowl.

Beat egg whites on high speed in the mixer, sprinkle with a pink of salt to stabilize

When peaks begin to form, sprinkle m 3 T. of monk fruit sweetener and continue beating until glossy peaks form.

Add 1/2 – 1 t. pure vanilla

When the peaks are glossy and the vanilla incorporated cover each ramekin with the meringue. Bake at 400 F for 10 – 14 minutes or until just crusty brown. Serve warm.

It was close to the original except that they had actually cooked the fruit in sugar and cornstarch to make a filling. This recipe uses fresh fruit sprinkled with sweetener. It creates a different texture but similar in experience. Both good and tasting heavenly.

Her is a link to the restaurant web site. If you are ever in that neighborhood, it is well worth the evening spent. So much history and ambiance that you will be thinking of it fondly for many years after.

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