Ideally, these meringues have
slightly soft and chewy centers. However, if you prefer them dry and crisp, add
10 minutes to the baking time.
Blueberries
and Ginger Cream Meringues
|
½ cup
|
Egg whites (about 3)
|
125 mL
|
|
½ cup
|
Granulated sugar
|
125 mL
|
|
½ cup
|
Icing sugar
|
125 mL
|
|
1 ½ tsp
|
Finely grated lemon rind
|
7 mL
|
|
¼ tsp
|
Ground ginger
|
1 mL
|
|
Ginger Custard:
|
|
|
|
2 cups
|
Milk
|
500 mL
|
|
1
|
Piece (1 inch/ 2.5 cm) gingerroot, sliced
|
1
|
|
1/3
cup
|
Granulated sugar
|
75 mL
|
|
3
|
Egg yolks
|
3
|
|
¼ cup
|
Cornstarch
|
50 mL
|
|
2 tbsp
|
Unsalted butter
|
25 mL
|
|
¼ cup
|
Whipping cream
|
50 mL
|
|
Macerated Blueberries:
|
|
|
|
2 ½ cups
|
Wild or cultivated blueberries
|
625 mL
|
|
1 tbsp
|
Granulated sugar
|
15 mL
|
|
1 tbsp
|
Lemon juice
|
15 mL
|
Trace six 4-inch (10-cm) circles on
parchment paper; turn over and place on baking sheet. Set aside.
In large bowl, beat egg whites until foamy;
gradually beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff
glossy peaks form. Sift icing sugar over top; fold in lemon rind and ginger.
Divide among circles. Using back of spoon, form into nests with Vi-inch-high
(1-cm) sides.
Bake in center of225°F (110°C) oven,
rotating pan halfway through, until light golden and still slightly soft in
center, about 1 ½ hours. (Make-ahead: Let cool; layer between waxed paper
in air tight container and store for up to24 hours.)
Ginger Custard:
In small saucepan, heat milk with ginger over medium heat until bubbles form
around edge; strain.
In bowl, whisk together sugar, egg yolks,
and cornstarch; whisk in hot milk and return to saucepan. Cook over medium-low
heat, stirring constantly, until thickened, about 5 minutes. Remove from heat
and stir in butter. Pour into bowl. Place plastic wrap directly on surface;
refrigerate until cool, about 1 hour.
In small bowl, whip cream; fold into
custard. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Macerated Blueberries:
In small bowl, toss together blueberries, sugar, and lemon juice; cover and
let stand for 30 minutes.
Place each meringue on dessert plate. Spoon
ginger custard into center of each; top with blueberry mixture. Makes 6
servings
Per serving:
about 358 cal, 7g pro, 12g total fat (6gsat.fat), 58g carb, 2g fibre, 131 mg
chol, 74 mg sodium. %RDI: 11% calcium, 4% iron, 16% vit A, 13% vit C, 9%folate.
Blueberry Pudding Cake
|
3 cups
|
Wild or cultivated blueberries
|
750 mL
|
|
2/3
cup
|
Granulated sugar
|
150 mL
|
|
¾ cup
|
Water
|
175 mL
|
|
¼ cup
|
Lemon juice
|
50 mL
|
|
Cake Topping:
|
|
|
|
½ cup
|
Butter, softened
|
125 mL
|
|
¾ cup
|
Granulated sugar
|
175 mL
|
|
2
|
Eggs
|
2
|
|
1 tsp
|
Grated lemon rind
|
5 mL
|
|
½ tsp
|
Vanilla
|
2 mL
|
|
1 ¼ cups
|
All-purpose flour
|
300 mL
|
|
1 ½ tsp
|
Baking powder
|
7 mL
|
|
Pinch
|
Salt
|
Pinch
|
|
½ cup
|
Milk
|
125 mL
|
In greased 8-inch (2-L) glass baking dish,
toss blueberries with 1/3 cup (75 mL) of the sugar; set
aside.
Blueberry
Pudding Cake
Cake Topping:
In large bowl, beat butter with sugar until light. Beat in eggs, one at a time.
Beat in lemon rind and vanilla.
In separate bowl, whisk together flour,
baking powder, and salt. Add to butter mixture alternately with milk, making 3
additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing
top. Set aside.
In small saucepan, bring water, lemon
juice, and remaining sugar to boil; pour over batter. Bake in center of 350°F
(180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55
minutes. Let cool slightly before serving. (Make-ahead: Set aside for up
to 8 hours; reheat if desired.) Makes 8 servings
Per serving: about 369 cal, 5g pro, 13g
total fat (8gsat.fat), 60g carb, 2g fibre, 78 mg chol, 164 mg sodium. % RDI: 5%
calcium, 9% iron, 13% vit A, 15% vit C, 22%folate.
