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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Berry Floating Island Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
Dash of cream of tarter
1/4 c. sugar
3 c. skim milk
1/4 c. sugar
2 T. all purpose flour
Dash salt
1 tsp. vanilla
1 teaspoon rum extract (I don't add - double vanilla or add lemon extract)
2 pints strawberries

Directions:
Directions:
Beat egg whites until foam and double in volume at high speed. Gradually add first 1/4 cup of sugar, 1 T. at a time, beating until meringue forms firm peaks.

Bring mild to a simmer in a large skillet. Pack meringue mixture into pastry batted fitted with a large tip; pipe into small mounds on pancake turner; slide into skim milk that is simmering. Or, shape meringue mixture into small mounds with tablespoon. Poach in simmering milk 3 minutes, or until firm; remove with pancake turner to shallow plate; chill; reserve milk.
Combine remaing 1/4 c. sugar, flour and salt in a medium-size saucepan; stir in reserved milk.
Cook; stirring constantly, until mixture thickens slighly and bubbles 1 minute. Beat eggs yolks in a small bowl with wire whip; beat in about 1/2 cup hot mixture; return ot saucepan;cook, stirring constantly, over low heat 2 minutes; pour into a medium-size bowl. Stir in vanilla and lemon or almond extract, cover and chill.
Spoon pudding inot a shallow serving dish; float merinuges on pudding. Chill.
At serving time, spoon strawberries into separate compartments of serving dish to be eaten with the meringue and pudding mixture.

Number Of Servings:
Number Of Servings:
8 130 calories each
Personal Notes:
Personal Notes:
I have made this many times for special occasions. Its an old victorian dessert and is something that no one has seen. Plus its really light and low in calories. However the making of the meringues does take a bit of practice to get right and pretty. You could also make instant non-fat pudding and back the meringues for an easier process, but this is the original style.

 

 

 

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