3 egg whites at room temperature
1/4 tsp. cream of tartar
1 tsp. vanilla
1 cup sugar
1 quart lime sherbet
In small mixing bowl, beat egg whites at high speed until foamy. Add cream of tartar and vanilla, beating until soft peaks form.
Add sugar one tbsp. at a time beating until stiff peaks form.
Spoon meringue into 10 mounds on lined baking sheet. Shape merginues into circles, using the back of the spoon to mound the sides at least 1/2 higher than the centres.
Bake at 225 F. for one l hour. Turn oven off and let meringues cool completely before opening the oven door.
Transfer meringues to serving plates. Scoop sherbet in shells, top with cranberry sauce and serve immediately.
1/2 cup sugar
2 tbsp. corn starch
1/8 tsp. salt
2 cups cranberry juice
1 tbsp. lemon juice
Combine ingredients in heavy saucepan and stir well. Place over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute and remove from heat. Cover and chill thoroughly.
A light and colourful dessert for the Christmas holidays.
Submitted by Jeannette O'Reilly, Charlottetown, P.E.I.