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About the Recipe: Light, airy, and chewy with sweetness in every bite – made with egg whites, sugar and vanilla, these gluten free meringues just melt in your mouth. Fill them with fluffy double cream and spoon a berry cherry sauce over the top. Garnish desserts with a few mint or basil leaves for a sweet herb touch and spring green color.
Recipe Adapted and Inspired from Lori Bergwall and Cuisine at Home, April 2006
Prepare Cream Filling:
In a small bowl, mix cream cheese and yogurt until smooth; set aside. In chilled bowl, beat whipping cream until stiff. Blend in cream cheese mixture; gently fold in whipped cream and marshmallows. Spread over meringue. Let stand for about 15 minutes to soften.
Prepare Fruit Topping
Stir cherry pie filling, lemon juice, and mix in strawberries; let stand for 10 minutes.
To Serve; Place a dollop of sweet cream filling over the center portion of meringue shell; spoon cherry berry topping over whipped topping.
Serves: 6 to 8
pdf for Copy of Recipe – Cherry Berry Meringue “Clouds”
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