Instead of fruit pie, try serving this delicious and different dessert. It’s perfect for cranberry season, and arranging it on the plate will bring out your inner artist.
- 1/2 c sugar
- 12 oz package of cranberries (fresh or frozen)
- 1 c water
- 1 c Stonyfield Organic Low Fat Banilla Yogurt
- 3 egg whites
- 1 pn salt
- 2/3 c sugar
- 4 large ripe bananas (split lengthwise)
Calories: 450, Calories from Fat: 10, Total Fat: 1g, Saturated Fat: 0.5g, Sodium: 115mg, Total Carbohydrate: 109g, Dietary Fiber: 7g, Sugars: 87g, Protein: 7g, Vitamin A: 4%, Vitamin C: 40%, Calcium: 10%, Iron: 4%
Preheat oven to 400°. In a medium sauce pan over medium heat, dissolve 1/2 cup sugar with cranberries and water. Cranberries will begin to pop and split, about 10 minutes. Remove from heat, let cool and drain off excess liquid. Fold in yogurt. Chill in refrigerator.
In a bowl beat egg whites with salt. Gradually add 2/3 cup sugar. Beat to stiff peaks.
Arrange bananas on a non-stick baking sheet cut side down. Spoon or pipe (#6 star tip) on meringue on top of each banana. Bake bananas until meringue is golden, about 15 minutes. Arrange 2 banana halves on each plate and artfully place pool of cranberry yogurt mixture.