This is one of those desserts that you have
seen your entire life in the cookbook and
never made and then someone brings it
to a dinner and you just have to have the
recipe. Then they tell you that it has been
right in front of your face for decades and
you just want to kick yourself because you
could have been enjoying it for years and
years - but hey, at least now you can earmark
it as one of your favorites.
Cherry Berries on a Cloud comes straight out of the
old standby - Betty Crocker Cookbook. When we were
growing up we used to have a standing saying if we were
looking for a recipe - "Check Betty, she always has the
recipe."
My friend Rachel has been making this recipe for
years and the other day she brought it to a shower.
I couldn't believe it was the same recipe that was
in my circa 1975 Betty Crocker Cookbook.
Well, let's say it wasn't exactly - someone had
adjusted the recipe (doubled it and changed the
cooking times and added strawberries to the mix)
by the time Rachel got her Betty Crocker cookbook.
I think hers was the very next edition.
I know they have those great Betty Crocker
test kitchens (now wouldn't that be a fun job!)
and someone kept testing this one and tweaked
it all for the better.
You are going to love this - truly like a cloud
with the heavenly meringue crust. (And that
fabulous crust makes it lower in fat too!!!)
The recipe calls for
placing the meringue in
a 9x13 inch pan but I had this
huge 12 inch round
ceramic tart dish and I love the way
it turned out in this.
Bake the crust for 1 hour (my old cookbook said 1 1/2 hours
and that made it too hard.) Let the meringue cool in the oven for
one hour and then let it cool on the counter.
It gets filled with a creamy layer of cream cheese,
whipped cream and marshmallows. Then you let
it sit in the fridge overnight and the meringue
softens into a cloud.
I chose to top mine with the fruit right before
serving so that the strawberries didn't get
soggy.
Cherry Berries On A Cloud Recipe
(tweaked a little from Betty Crocker Cookbook)
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 C. granulated sugar
6 oz. softened cream cheese
1 C. sugar
1 tsp. vanilla (clear if you have it)
2 C. whipping cream (whipped)
(you can substitute Cool Whip if desired)
2 C. mini marshmallows
1 - 20 oz. can cherry pie filling
2 C. sliced fresh strawberries
1 tsp. lemon juice (optional)
Heat oven to 275 degrees.
Grease a 9x13 inch pan or equivalent sized pan.
Beat the egg whites and cream of tartar and salt
on high speed of your mixer with a wire whip
until frothy
and then beat in the sugar, one tablespoon at
at time until glossy and stiff. Do not underbeat.
Spread the meringue in the pan and bake it
for one hour, then turn off oven and leave
it in the oven for one hour. Remove from
oven and let cool to room temperature.
(The original recipe says to keep it in the
oven for 12 hours but who has that much time -
I didn't and it worked just fine.)
When meringue is cool, whip cream cheese, sugar
and vanilla. Fold in whipped cream and marshmallows.
Spoon the filling over the cooled meringue and
loosely cover it with plastic wrap and place
it in the fridge overnight.
Just before serving, stir together the
fresh strawberries and the pie filling, adding
the lemon juice if desired.
Serve.
I love how the meringue became fluted in
this dish.
The creamy center softens the meringue - hence the cloud -
pure heaven! I think you will love this one too if you
haven't already discovered it.
This makes a big dessert, but it disappears quickly!
Posting this with
On The Menu Monday
Wow Us Wednesday
Foodie Friday
Sweets For A Saturday
