Winter Fruit Gratin
"Gratin" usually means a dish with a crust of melted cheese on top, but this French culinary term also describes a dish with a topping of heavy cream that's browned under the broiler. Here, meringue takes the place of cream for a fiber-rich dessert with much less fat.
  • 1/2 cup apple juice
  • 2 cups mixed dried fruit
  • 1 teaspoon cinnamon
  • 1/4 cup golden raisins
  • 1 tablespoon fresh lemon juice
  • 3 cups firm ripe, unpeeled Bartlett pear chunks (1/2-inch)
  • 2 kiwis, peeled and cut into 1-1/2-inch chunks
  • 1 egg white
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

1. Preheat oven to 475°F. Lightly spray a gratin dish with nonstick cooking spray. In a medium saucepan, bring apple juice to a boil over high heat. Add dried fruit and return to a boil. Remove from heat; stir in cinnamon, raisins, and lemon juice, and set aside.

2. Transfer contents of saucepan to a large bowl; add pears and kiwi chunks and stir gently to combine. Arrange fruit in prepared dish and set aside.

3. In medium bowl, beat egg white until frothy. Add cream of tartar and granulated sugar and beat until stiff and shiny peaks form.

4. Spoon meringue decoratively over center of fruit, allowing some of fruit to peek out along the sides. Bake 2 to 5 minutes, or until meringue is just beginning to brown. Serve warm.

Nutritional Information
Per serving: 258 calories, 0.8g total fat, 0.1g saturated fat, 0.2g monounsaturated fat, 0.2g polyunsaturated fat, 7.6g dietary fiber, 2.7g protein, 66g carbohydrate, 0mg cholesterol, 20mg sodium.
Good source of: fiber, potassium, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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