FLOATING ISLANDS with STRAWBERRY or RASPBERRY SAUCE
serves 8 (1 meringue per serve)
4 cups nonfat milk
1/2 vanilla bean, split
3 egg whites, at room temp.
few grains cream of tartar
1 tsp pure vanilla extract
1 pint fresh strawberries or raspberries (or frozen) – washed, then hulled
juice of 1/2 lemon, or to taste
1 Tab liqueur
frozen unsweetened apple juice concentrate to taste, depending on sweetness of fruit
fresh mint leaves for garnish
In a 10″ skillet, bring milk to a boil with split vanilla bean. Lower heat to maintain a gentle simmer. Remove skin from milk.
Combine whites & cr of tartar in a metal or glass bowl and beat until stiff. Add vanilla.
With 2 oval soup spoons, form meringues into 8 ovals. Drop one by one into simmering milk.
Poach meringues 4 mins on each side. Turn once with a slotted spoon.
Drain on paper towel; chill, covered with glad wrap. (will keep in fridge several days).
SAUCE: Puree berries in blender or food processor, reserving several whole berries for garnish. (you may strain sauce if desired). Add lemon juice & liqueur. Taste, and adjust seasonings. If necessary, add apple juice concentrate to sweeten.
Chill sauce in a covered container in fridge until time to serve. Sauce may be refrigerated up to 1 week or frozen for future use.
To Serve: Choose lovely glass dessert dishes. Place 1/4 cup sauce on each plate and gently float an island of meringue on sauce. Garnish with fresh strawberries or raspberries and mint leaves.
If desired, grated orange zest may be sprinkled over merigue before serving.
HELPFUL HINT: Leftover cooked milk may be used in baking or in preparing hot cereals.