Recipe by Laura Meehan
Sweet, light, and delicious! If you prefer, you can whip 2 cups of whipping cream and omit the whipped topping. You can also use full-fat cream cheese. If you want to reduce the sugar, use 1/2 cup Splenda in place of the sugar you beat into the cream cheese. Do not substitute (much) Splenda for the sugar beat into the egg whites as it is there for structure as much as flavor. If you like pie filling, you can substitute that for the berries. Note: cook time includes cooling and chilling.
- 6 egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1 1⁄2 cups whipping cream
- 6 ounces light cream cheese, softened (neufchatel cheese)
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 2 cups miniature marshmallows
- 1 cup light whipped topping
- 3 cups strawberries, sliced (or other berries)
Directions See How It's Made
- Heat oven to 275, and butter a rectangular 13 x 9" pan.
- Beat egg whites, cream of tartar, and salt in large bowl with electric mixer on high speed until foamy. Beat in 1.5 cups sugar, 1 tablespoon at a time to avoid graininess. Beat until stiff and glossy. Do not underbeat. Spread meringue in pan.
- Bake 1.5 hours. Turn off oven; leave meringue in oven with door closed for at least 2 hours. Take the cream cheese out to soften and put a large mixing bowl in the refrigerator for the whipping cream.
- Beat cold whipping cream in the chilled bowl on high speed until soft peaks form. This may take a while, but do not overbeat. The cream must achieve soft peaks or it will be too runny or will curdle, so keep your eye on it. If it splatters while beating, make a shield out of waxed paper.
- Beat cream cheese, 1/2 cup sugar, and vanilla until blended. Drop it by spoonfuls onto the whipped cream, add the whipped topping and marshmallows, and fold in gently.
- Spread over meringue. Cover and refrigerate at least 12 hours. Cut into serving pieces and top with berries. Store covered in the refrigerator.