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1/4 cup lemon juice
Sauce:
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1
1
1
/3 cup plain yogurt
/2 teaspoon dried dill
teaspoon red wine vinegar
teaspoon minced garlic
Combine spices and oil and press into meat of both sides. Cut meat into 1
inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on
skewers. Broil or grill for about 5 minutes, turnning onc
Desserts
TUTTI-FRUTTI MERINGUE ROUND
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1 cup plus 3 tablespoons splenda
2 teaspoons cornstarch
1 teaspoon grated orange peel
4 eggs, separated
2 cups low?fat plain yogurt
1
tsp vanilla
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1/2 teaspoon cream of tartar
4 cups assorted fresh fruit (whole blueberries, cherries,
raspberries and/or grapes: peaches, strawberries, apples,
carambolas (star fruit) and/or peeled kiwi fruit; and/or melon
balls)
In medium saucepan, stir together 3 tablespoons of the splenda
cornstarch and orange peel. Stir in egg yolks and yogurt until well
blended. Cook over medium heat, stirring constantly, until mixture boils
and thickens. Cover and chill thoroughly.
In large mixing bowl at high speed, beat egg whites with cream of tartar
until foamy. Add remaining 1 cup splenda, 2 tablespoons at a time,
beating constantly until sugar is dissolved and whites are glossy and
stand in stiff peaks. (Rub just a bit of meringue between thumb and
forefinger to feel if splenda has dissolved.) With spoon or pastry bag,
spread mixture over bottom of lightly greased or lined (foil or waxed,
brown or parchment paper) 12?inch pizza pan, forming a rim around
sides. Bake in preheated 225°F oven until firm and cake tester or
wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
Turn off oven. Let stand in oven with door closed until cool, dry and
crisp, at least 1 additional hour.
To serve, spread chilled custard evenly over baked meringue shell.
Arrange fruits in a decorative pattern over custard. Cut into wedges and
serve immediately.
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