Tutti-Frutti Meringue Round

Tutti-Frutti Meringue Round

Ingredients:
1 cup plus 3 tablespoons sugar, divided
2 teaspoons cornstarch
1 teaspoon grated orange peel
4 eggs, separated
2 cups low-fat vanilla yogurt
1/2 teaspoon cream of tartar
4 cups assorted fresh fruit (blueberries, cherries, raspberries, grapes, sliced peaches, strawberries, apples, star fruit, peeled kiwi and/or melon balls)

Directions:
1. In a medium saucepan, stir together 3 tablespoons of the sugar, the cornstarch and orange peel. Stir in the egg yolks and yogurt until blended.
2. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Cover and chill thoroughly.
3. Beat the egg whites with the cream of tartar at high speed until foamy. Add the remaining 1 cup sugar 2 tablespoons at a time, beating until the sugar dissolves and the whites are glossy and stand in stiff peaks.
4. Spread the meringue over the bottom of a lightly greased or paper-lined 12-inch pizza pan, forming a rim around the sides.
5. Bake in a preheated 225°F oven until firm and a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours. Turn off the oven and leave the meringue inside with the door closed until cool, dry and crisp, at least 1 hour more.
6. To serve, spread the chilled custard over the meringue shell, arrange the fruit on top in a decorative pattern and cut into wedges. Serve immediately.